I used to think I had to fix fancy, complicated recipes that took all afternoon in order for a dish to be delicious. Yes, there are plenty of multi-step, multiple-pot-dirtying recipes that are quite good. But, more and more lately, I’m realizing the best way to prepare so many foods is often the simplest way (and, by the way, it’s usually the way some new vegetable moves from my ‘eh’ list to my ‘wow’ list)…I feel like it let’s you taste just the wonderful flavors of the vegetable itself, instead of drowning it in so many other flavors.
Tonight’s dinner was homemade veggie burgers (these were amazing, by the way…recipe will be later this week!) and stir-fried sugar snap peas from our CSA share.
They were so good. My mouth is watering again just looking at this picture. Oh, and they half passed my Lainey-friendly test. She is so used to eating edamame, squeezing the beans out of the shell, that she really had a hard time understanding that she could eat the whole thing. She did, however, very much enjoy the peas alone. 🙂
Quick Stir-Fried Sugar Snap Peas
from How to Cook Everything
2 tbsp peanut, canola, or other oil (I used olive oil)
About 1 1/2 lbs peas, washed and trimmed
2 tbsp soy sauce
1 tsp sesame oil (optional–I did and feel it’s a must…sesame oil has such an amazing flavor!)
Place the oil in a large, deep skillet or wok and set the heat to high. When the oil begins to smoke, toss in the peas and cook, stirring almost constantly, until the are glossy, bright green, and begin to show a few brown spots, about 5 minutes.
Turn off heat and remove to a platter. Drizzle with soy sauce and sesame oil, if you like, and serve.