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I love peas. I know not everyone out there is a fan of peas but I have since I was a kid. Each Saturday I would go with my mom to the grocery store. If fresh peas were in season I would fill up a paper bag with them. Once I got home I eat them raw. When they are in season they are sweet and tender.
Over the years I discovered the virtues of snap peas and snow peas. On salads and in a stir fry; steamed served with a bowl of mashed potatoes like they did in Australia. Either you think I am crazy or you are craving a bag full right now.
One day I discovered garlic snap peas at PF Chang’s. They were garlicky, fresh and crunchy. I decided to give them a try and serve with the Asian Salmon. These are one of the easiest recipes you will find. I add a dollop of chili sauce to kick them up a notch.
Garlic Snap Peas
2 cups fresh sugar snap peas, end snipped off
1 tsp canola oil
1/4 tsp salt
freshly ground pepper
2-3 garlic cloves minced
Preheat oil in a wok.
Saute snap peas in oil with salt and pepper until cooked but still crispy. The pods will have some dark brown spots developing on them when they are done.
Add minced garlic and stir well. Remove from heat so that garlic does not become bitter.