Garlic Butter Sugar Snap Peas Food

GARLIC BUTTER SUGAR SNAP PEAS

Steps:

• Melt the butter in a large frying pan over medium-high heat.
• Add the snap peas, garlic, salt, and pepper. Let the snap peas cook for 5 minutes, stirring a few times.

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

STIR FRIED SUGAR SNAP PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

SUGAR SNAP PEAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
• Bake 6 to 8 minutes in the preheated oven, until tender but firm.

BUTTERED GREEN SUGAR SNAP PEAS

Steps:

• Pluck off and discard the string from each pea pod.
• Bring salted water to boil; there should be enough to cover peas when added. Add peas. When water returns to a boil, cook about 3 minutes. Do not overcook. Drain.
• Return peas to saucepan. Add pepper, salt, butter and mint. Stir to blend until the pieces are well coated and hot. Serve immediately.

BASIC SNAP PEAS

Steps:

• Bring a large pot of water to a boil. Add snap peas and cook until tender but still vibrant green and crisp, 1 to 2 minutes. Drain and toss with butter; season with salt.

SUGAR SNAP PEAS WITH BROWN BUTTER, LEMON AND HORSERADISH

Steps:

• With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside.
• Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.)
• In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt.
• Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top.

BACON AND GARLIC SUGAR SNAP PEAS

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir peas in bacon drippings until heated through. Add shallot and garlic; cook 1 minute longer. Sprinkle with reserved bacon.

SUGAR SNAP PEAS WITH GINGER AND GARLIC

Steps:

• 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.

SUGAR SNAP PEAS WITH TOMATOES AND GARLIC

Steps:

• Spray a sauté pan with cooking spray and set over medium-high heat.
• Add snap peas and water and cook, stirring, for 5 minutes.
• The peas should be just tender with some crispness.
• Add garlic and cook, stirring, for 1 minute.
• Add tomatoes and cook until heated through, about 1 minute longer.
• Season with salt and pepper before serving.