Makes 4 servings
1 tablespoon peanut oil or canola oil
1 pound snow peas, trimmed and rinsed
3 scallions, cut into 1-inch pieces
1 clove garlic, minced
1 tablespoon chopped fresh mint or more to taste
Salt and freshly ground black pepper
Heat the oil in a large frying pan or wok over high heat. Add the
peas and stir-fry, tossing often, for 3 minutes. Add the scallions and garlic
and toss for an additional minute or until the peas are crisp-tender and bright
green. Remove from the heat and toss with chopped mint. Season to taste with
salt and pepper.
“Quick is the trick when it comes to stir-frying . . . and that’s
why snow peas are the perfect ingredient for this cooking technique that
demands high heat and short cooking times to maintain the color and integrity
of fresh ingredients.”
mind your peas
Peas come in a few varieties, each with unique features. It’s
important to know the differences before choosing one for a particular recipe.
snow peas: Sweet, tender, edible flat
pods with tiny peas that cook quickly and are often used for stir-fry dishes.
sugar snap peas: These bear a
strong resemblance to shelling peas but have smaller, curvy pods that, cooked
or raw, are sweet and edible.
shelling peas: Plump garden or
English peas grow in a stringy, tough, inedible pod. Peas in a pod must be
removed before cooking.
