tbsp. vegetable oil
tsp. grated lemon zest plus 1 tsp. lemon juice
lb. snow peas, tips pulled off and strings removed
tsp. minced fresh parsley
(Chives or tarragon can be used in place of parsley)
Combine 1 tsp. oil, shallot, and lemon zest in small bowl. Heat 2 tsps. oil in 12 inch non stick skillet over high heat just until smoking. Add snow peas, sprinkle with salt mixture, and cook without stirring 30 seconds. Stir once, then continue to cook, without stirring, 30 seconds longer. Now stirring constantly, cook peas until crisp tender(1- 2 minutes). Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with peas. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper.