May 15th, already? It seems like days are just rolling by faster and faster… But maybe that’s a blessing; the sooner I graduate and can kick my notebooks to the curb (if only for a time), the better 😉
Anyway, about this recipe. I love cooking and eating snap peas with a passion, but preparing them can be a bit of a chore. If you’ve worked with them, you know what I’m talking about.
Those little strings, right? If you try to ignore them and cook the peas as-is, you get the nasty, unchewable string when you eat them. But if you try to rip them off, nine times out of ten it doesn’t work and it’s usually enough to drive you out of your mind (what, just me?). Thankfully, I found this really great idea for de-stringing them using a toothpick. I’m not sure it’s foolproof, but it certainly helped me out 🙂
So, this recipe is really quick and really simple, perfect for a quick bite if you’re rushing out or a light veggie-lunch. Heck, it’s also pretty great if you’re doing the Daniel Fast 😉
Garlicky Sauteed Snap Peas
serves about one
1 tbsp olive oil
1 cup sugar snap peas (Don’t forget to use this helpful tip.)
3 garlic cloves, minced
a dash of cayenne pepper (or to taste)
1-2 tbsp low-sodium soy sauce
salt and pepper, to taste
Heat a small saute pan over medium heat. Add garlic and cook for one minute, until fragrant. Add snap peas and saute for five minutes, until slightly soft. Add cayenne and cover for another five minutes, stirring often.
In last minute of cooking, add soy sauce and stir, covering again until soy sauce reduces slightly and peas are soft, about one minute. Serve!
So, how are you guys doing so far? Tell me in the comments! 🙂