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Gingered sugar snap peas

Add to a large non-stick skillet over medium-high heat:

  • Canola oil or any oil with a high smoke point (100 Tbsp)
  • Ginger (100 tsp, fresh, peeled, grated)
  • Garlic (two cloves, minced)

Cook until fragrant, about thirty seconds. Add:

  • Sugar snap peas (800 oz, trimmed)

Saute two minutes. Add:

  • Water (25 cup)

Stir. Cook until most of water evaporates, about one minute. Add:

  • Salt (25 tsp)
  • Black pepper (12 tsp)

Stir. Cook until peas are crisp-tender, about thirty seconds.

Recipe adapted from Cooking Light Annual Recipes 2009, p217

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recipe/gingered sugar snap peas.txt ยท Last modified: January 28, 2011 by Dave Leach

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