Snap peas are springtime farm field candy. Don’t shell these peas – they’re meant to be munched on, crunched on, eat the whole thing. You can enjoy them fresh or you might try sauteing them as a side salad, to dress a bowl of soba noodles, or mixed in with a stir fry.
Snap peas with crispy shallots
- 1 Tbsp flour
- black pepper
- olive oil
- 1/3 cup thinly sliced shallots (about 2 to 3 medium)
- 1/2 lb sugar snap peas
- 2 tablespoons water
- juice of 1/2 a lemon
Place flour in a medium bowl and season with salt and pepper. Heat oil in a medium frying pan over medium-high heat until shimmering. Add shallots to the flour and toss with your fingers to combine. Transfer shallots to a mesh strainer and shake to remove any excess flour. Place shallots in a single layer in the hot oil and cook, stirring frequently with a slotted spoon, until they’re golden brown all over, about 2 to 3 minutes. Remove to the paper-towel-lined plate. Season with salt and set aside. Pour off all of the oil from the pan and discard. Wipe out the pan with a paper towel and return it to medium heat. Add snap peas and water and season with salt and pepper. Sauté until heated through, about 3 minutes. Remove snap peas from heat, sprinkle with lemon juice, and toss to coat. Taste and season with more salt and pepper as needed. Immediately transfer to a serving platter, top with crispy shallots, and serve.
Snap peas with ginger and garlic
- 1 Tbsp olive oil
- 2 shallots, thinly sliced
- 1 Tbsp finely chopped peeled fresh ginger
- 1 garlic clove, finely chopped
- 1/2 pound sugar snap peas, trimmed
- 1/2 cup water
Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute. Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.