by Francesca Patterson
The first month of summer has brought all different sorts of legumes to the stands. There are round sugar snap peas, colored wax beans, and these delicate snow peas that have made me crave a fresh stir fry. They can be enjoyed raw or cooked in a variety of ways to create healthy and delicious green side dishes. Peeling the snow peas is important because there is a string that remains somewhat tough even after cooking. This can be done beforehand and stored in a container in the fridge for a day or two. Once everything is prepped, this dish only takes about 10 minutes to throw together. The light flavors of this recipe enhance the natural sweetness of the snow peas. It makes for a refreshing and colorful addition to any dinner, such as baked chicken or salmon.
- 1 lb of Snow Peas (strings removed)
- 1 Shallot (peeled and diced)
- 1 1/2 tbsp Olive Oil
- Sesame Seeds
- Lemon Zest (to taste)
To remove the strings, pinch the tops and pull the strings that run along the sides.
Heat olive oil on medium-high in a large skillet. Add shallots and saute for about a minute before adding the snow peas. Stir these together and cook for another 3-4 minutes, turning occasionally.
Turn heat off and grate in lemon zest while the pan is still hot. Sprinkle on sesame seeds, stir, and serve.