0 Picture
Ingredients
- Sugar Snap Peas
Details
Servings 4
Preparation
Step 1
Sugar Snaps with Mushrooms and Parmesan
Heat 4 tsp butter in a large frying pan set over medium-high. Add 2 cups quartered mushrooms and cook until lightly golden. Add 2 cups snap peas and 2 whole fresh sage leaves. Cover and reduce heat to medium. Cook until peas are bright green, about 1 min. Season with salt, pepper and freshly grated parmesan. SERVES 4.
Sugar Snap Salad
Slice 2 carrots into very thin coins and toss with 2 tbsp lemon juice and 1/4 tsp salt. Let stand 10 min, then toss with 2 cups sliced snap peas and 3 sliced radishes. Drizzle with 1 tbsp olive oil. SERVES 4.
Gingery Garlic Sugar Snaps
Heat 2 tsp vegetable oil in a nonstick frying pan set over medium. Add 4 cups snap peas and cook until tender-crisp, about 3 min. Make a space in the centre of pan. Add 2 tsp each minced ginger and garlic, 1 tsp hot chili-garlic sauce and a pinch of salt. Drizzle with 1 tsp vegetable oil. Cook 30 sec, then stir into peas. SERVES 4
Sugar Snap and Almond Pilaf
Sauté 1 small chopped onion in 1 tbsp olive oil in a pot set over medium. Add 1 cup brown rice, 1 cup chicken broth, 1 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat. Cover and simmer until tender, about 40 min. Place 2 cups snap peas on top of rice. Cover and simmer until tendercrisp. Transfer to a large bowl and stir in 1/4 cup toasted sliced almonds. SERVES 4
Kitchen tips:
Choose bright green sugar-snap pods (with no yellow spots). Snap stems off and remove the string before cooking.
Review this recipe