Before we know it the microfarm will have snap peas available! These flavorful snap peas, courtesy the wicked noodle blog, are super simple to make, and make for a great snack or lunch. Just a word of caution, the garlic flavor is pretty strong. Both mincing and sautéing garlic release its oils for full flavor. If you would prefer a milder garlic taste, then you can slice the garlic (this releases less oils) or simply halve the amount of garlic the recipe calls for. You can even make these with just the salt and pepper.
Makes 3 cups
- 1 1/2 tbs. canola oil
- 3 cups sugar snap peas
- 3 cloves garlic, minced
- Salt and pepper to taste
Heat the oil over medium-high heat. Once heated, add the snap peas. If the oil starts popping uncontrollably at this point it’s ok to turn the heat down to medium. Lil Jon once asked, “Turn down for what?” The answer is turn down for hot oil exploding into your eyes. Toss the peas in the oil for three or four minutes. The peas should still be a vibrant green. Add the minced garlic and stir for another minute. Add the salt and pepper then serve immediately.
Pro-tip: The original recipe called for 2 tbs. oil but I found this made the peas a little too greasy. If that’s the texture you like then use 2 tbs.
Pro-tip: Keep an eye on the garlic! I don’t know how many times I have burnt garlic while sautéing a dish. There is a fine line between browned and burnt here, and burnt garlic taste bitter and nasty. Using a really high heat will not cook the peas any faster, it will only burn your garlic.
Pro-tip: If you’d like a little more texture add some sesame seeds along with the salt and pepper.