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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