Sugar snap peas are best picked when well rounded out but while the peas inside are still small. They are meant to be eaten shell and all and if picked young enough will not have strings on the sides that have to be removed. Their sweet flavor is set off in this recipe by the flavor of the red onion and is enhanced by the ginger and garlic. Sugar snap peas lose their sweetness quickly after being picked so it best to use them within a few hours of picking them or to store them in the fridge until they are to be used. Give this quick and easy recipe a try when you have sugar snaps coming in from the garden, even your children will like it.
3 Tablespoons of vegetable oil
1 lb of fresh sugar snap peas
1/2 teaspoon of salt
1 teaspoon of minced or crushed garlic
1 Tablespoon of freshly shredded ginger or 1/4 teaspoon of dry ground ginger
1/4 teaspoon of black pepper
1/2 cup of finely sliced red onion
Prepare the peas by cutting off any stem ends and removing any tough strings if necessary. Wash with cold water and drain well by placing on several layers of absorbent paper towels.
Use a 12 inch skillet and heat the oil to a medium heat. Saute the garlic and the ginger for 1 minute and then add the peas and cook over a medium heat for 3 to 5 minutes, stirring and tossing them several times. You want the peas to still be crisp and colorful so don't overcook them. During the last minute of cooking add the onion, salt, and pepper and toss everything together well. Serve while still warm and enjoy.