Sugar snap peas - they are the fat ones. I always confuse them with snow peas, the flat ones. Last week I made sugar snap peas with sprouts, ginger, and garlic.
I found the recipe in the blog Pink Parsley. I starred it a while back to make along with the fish in the recipe. We did make the fish but were not fans - it may have been the sweet chili sauce I used. It tasted metallic or chemical-like. But the sugar snap peas were delicious.
The recipe called for fresh ginger, something I have only started to eat and cook with over the past few years. When a recipe calls for grated ginger, I love putting it through the microplane - you end up with a liquidy or pasty version of the ingredient, and it mixes into sauces, marinades, and glazes very easily.
Below is my adaptation of the sugar snap pea recipe, originally for a sugar snap pea salad.
- 1 tbsp olive oil
- 1 tsp sesame oil (feel free to use more if you love this flavor)
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/2 lb sugar snap peas
- Handful of bean sprouts
- 4 tbsp soy sauce
- Heat olive and sesame oils in a large saute pan or wok over medium-high heat
- Add ginger and garlic and saute until fragrant, about 2 minutes
- Add sugar snap peas and stir, cooking until crisp tender, about 3-4 minutes
- Add sprouts and saute another 2-3 minutes
I love how the sugar snap peas stayed nice and crisp - this is one veggie you definitely don't want to serve mushy (not that any veggies are good when they are mushy and overcooked). We both enjoyed this one!