A sure sign of spring is when the sugar snap peas are ready to harvest. These crisp, sweet peas are a real treat! and because the pods are edible, there is no shelling!
When eating them fresh, I like to steam the pods for about 3 minutes and then season them with a little butter, salt and pepper. When I am feeling more industrious I make this recipe for sauteed red peppers, sugar snap peas and mushroom caps.
- Category: Side Dishes
- 1 tablespoon olive oil
- 1 half red pepper, cored and diced
- 5 medium to large mushroom caps, quartered
- 1 garlic clove, minced
- 3/4 pound sugar snap peas, trimmed
- 1 teaspoons of soy sauce
- Heat the olive oil in a large skillet over moderately high heat until hot but not smoking.
- Add the soy sauce, red peppers, mushrooms and garlic. Saute for about 2 minutes.
- Add the trimmed peas and saute, stirring for about 2 to 5 minutes or until the peas are bright green and crisp tender. You may want to add a little more soy sauce at this point depending on your tastes. Season with salt and pepper.