UPDATE: Sugar snap peas have edible pods (they’re actually fruits) and are cousins to snow peas. Their pods are round, as compared to flat like the snow pea, making sugar snap peas crisp with a crunch that pops in your mouth!
Sauté quickly and serve with shallot ‘butter’ for a simple side dish that’s full of flavor. Sugar snap peas are a very good source of dietary fiber, vitamin C (63% of your total daily requirement per cup), and vitamin A.
What’s In It…
- 1 1/2 Tbsp. organic Earth Balance® natural buttery spread (vegan/dairy-free)
- 2 1/4 tsp. shallots, minced
- 1 Tbsp. of extra virgin olive oil
- 1 lb. sugar snap peas
- 2 Tbsp. mirin (Japanese sweet cooking wine)
- 2 cloves of garlic, minced
- 1/4 cup vegetable broth (If you don’t make your own, I prefer Pacific Low-Sodium Vegetable Broth as far as taste.)
- Freshly ground black pepper
- Sea salt to taste (optional)
How It’s Made…
1. Make shallot “butter” by combining Earth Balance and shallots in a small bowl. Blend well with a fork until smooth.
2. Heat 1 tablespoon of olive oil in a large skillet over MEDIUM heat.
3. Add sugar snap peas to the pan, stir often, and sauté about 1 minute.
4. Add to mirin and minced garlic to the pan and sauté about 1 minute.
5. Reduce heat and add veggie broth.
6. Simmer for about 1 minute. Cook peas until they are tender-crunchy and bright green. Do not overcook or they’ll lose their crunch!
7. Remove from heat and fold in shallot butter.
8. Toss well and season with black pepper (sea salt optional).
Makes 4 servings.