1 lb sugar snap peas, strings removed or snow peas
1 tbsp vegetable oil
1 tbsp minced fresh garlic, about 2-3 medium cloves
1 tbsp fresh lemon juice
salt and pepper to taste
In a large skillet, heat oil over medium-high heat. Add garlic and sauté for two minutes. Add peas and sauté for another few minutes, until they are bright green and tender-crisp. Remove from heat and add lemon juice. Season with salt and pepper.
Prep Tips: Like snow peas, the pods of sugar snaps are edible, and they benefit from brief cooking. Most of the time, however, sugar snaps DO need to have their strings removed. Take a pea pod and break it in half right in the middle – if the string does not also break easily, it will have to go: snap off the stem, but hold onto it, pulling off the string that runs along the length of the pod. Discard stem and string.
Snow peas and sugar snaps may be used interchangeably.
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