Sugar Snap Peas

Sautéed Sugar Snap Peas

For 2 cups peas:

Heat 2 teaspoons vegetable oil or toasted sesame oil in a 12-inch skillet over medium-high heat. Add sugar snap peas, season lightly with salt and cook, tossing, until peas turn bright green and shells start to blister, but are still crunchy, about 2 minutes.

For slightly more tender peas, add 2 tablespoons water or vegetable broth and cook until liquid is evaporated, about 1 minute.

From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.

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