Sugar snap peas have edible pods (they’re actually fruits) and are cousins to snow peas. Their pods are round, as compared to flat like the snow pea, making sugar snap peas crisp with a crunch that pops in your mouth!
Sauté quickly and serve with shallot ‘butter’ for a simple side dish that’s full of flavor. Sugar snap peas are a very good source of dietary fiber, vitamin C (63% of your total daily requirement per cup), and vitamin A.
Print the Shopping List – Sugar Snap Peas in Shallot Butter
1. Combine in a small bowl and blend well with a fork until smooth (shallot butter):
- 1 1/2 Tbsp. organic Earth Balance® natural buttery spread
- 2 1/4 tsp. shallots, minced
2. Heat in a large skillet over MEDIUM heat:
- 1 Tbsp. of extra virgin olive oil
3. Add to pan, stir often, and sauté about 1 minute:
- 1 lb. sugar snap peas
4. Add to pan and sauté about 1 minute:
- 2 Tbsp. mirin (Japanese sweet cooking wine)
- 2 cloves of garlic, grated
5. Reduce heat and add:
- 1/4 cup chicken broth
6. Simmer for about 1 minute. Cook peas until they are tender-crunchy and bright green. Do not overcook or they’ll lose their crunch!
7. Remove from heat and fold in shallot butter.
8. Toss well and season:
- Freshly ground black pepper
- Sea salt to taste (optional)
Makes 4 servings.
Eat and enjoy!
© 2009 Karen Owoc and The Health Reporter™. All Rights Reserved.