Sugar Snap Peas With Fried Ginger
Sugar snap peas give a good crunch, you don't have to de-string them, and you can eat both the tender pod and the sweet little peas inside. To remove the calyx or cap at one end, a quick snap of the wrist, with or without a paring knife, should do the trick. The ginger here is pan-fried until golden crisp and can be used as garnish for any number of vegetable dishes. Available throughout the year, sugar snaps peak from February through September. You can also substitute raw peas.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 3/4 pound(s) fresh sugar snap peas, cleaned
- 1 tablespoon(s) vegetable oil
- 2 teaspoon(s) sesame seed oil
- 1 small Spanish onion, chopped
- 1/3 cup(s) ginger root, peeled and minced
- Salt and pepper, to taste
- Step 1 Blanch the sugar snap peas in salted boiling water for 1 minute. Then shock in ice water until cold. Drain on paper towels. Then place in a zippered storage bag until needed.
- Step 2 In a large sauté pan, combine the vegetable oil and sesame seed oil and heat until hot, but not smoking.
- Step 3 Add the onion and sauté until translucent, about 2 minutes. Add the ginger and sauté for 2 minutes.
- Step 4 Add the sugar snap peas and sauté until hot. Season with salt and pepper.
- Step 5 Serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note