I ate a pound of snap peas last night. That’s it. No protein. No starch. Just a big ol’ bowl of snap peas.
Whenever I make something that I really love, I tend to overdo it. I’ve made this snap pea recipe 3 times in the past week and I can’t fathom being sick of it any time soon. The flavors remind me of pad thai; there’s a little spice from the chili, a little sweetness from the peas, a some crunch from chopped peanuts and the sour citrus burst of the lime zest. And, the snap peas are *really* quick to cook. That, along with cilantro, keeps the dish really bright and fresh. Sometimes I add a little splash of fish sauce for an umami kick, but that’s totes optional.
This recipe also works with snow peas, green beans, long beans, and bok choy.
- 2 tsp vegetable oil
- 1lb snap peas, ends trimmed
- 2 cloves garlic, finely chopped
- 1/4 tsp chili flakes (more or less to taste)
- 1/4 cup roasted peanuts, chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, juice and zest
- splash of fish sauce (optional)
- salt and pepper, to taste
- In a large skillet, heat vegetable oil over high heat. Add in snap peas and sauté over high heat for 3-4 minutes, until they are tender, but still crisp. Add in garlic and chili flakes and sauté another 30 seconds or so, until the garlic is fragrant, being sure to keep the pan moving / constantly stirring so the garlic doesn’t burn.
- Place the snap peas in a bowl and toss in the chopped peanuts, chopped cilantro and the zest from the lime. Add in the juice from 1/2 the lime and a splash of fish sauce, if using. Taste and adjust seasonings - salt, pepper, more lime juice, more fish sauce, etc. Garnish with additional cilantro and chopped peanuts, if desired.