Sugar Snap Peas with Ginger and Garlic





1 tablespoon olive oil
2 Supreme Cuts Shallots, thinly sliced
1 tablespoon finely chopped peeled fresh ginger
1 garlic clove, finely chopped
¾ lb. Supreme Cuts Sugar Snap Peas, trimmed
½ cup water
Salt and Pepper
Chopped fresh mint


Heat oil in large skillet or wok over moderately high heat until hot but not smoking. Sauté shallots, ginger, and garlic, stirring for a minute. Add peas and sauté, stirring for 2 minutes Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper and sprinkle chopped fresh mint over top. Serve.


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