I usually don't have to worry about making use of a pound of snap peas. But after finding an unbelievable deal at Stanley's, our local produce superstore, I had to figure out what to do with the green guys, and fast. For the first couple of days, I ate them boiled with whatever else I was eating. By day three, I decided to find a recipe specifically designed for them. That's how I came across this Gourmet recipe.
The original called for red curry paste, which I never seem to have. It probably would have thickened the sauce, but I just used my on-hand chili paste—more vinegary, but still a perfect match for mint and lime. Next time, I'd double the amount of paste to spice it up, and add more mint. It's not a bad side dish.
I still have a few peas left. Any good ideas?
- 1/2 teaspoon chili paste
- 3 tablespoons water
- 1 tablespoon canola oil
- 1/2 cup red onion, thinly sliced
- 1 lb sugar snap peas, ends trimmed
- 1 teaspoon salt
- 2 teaspoons fresh lime juice
- 1/2 cup loosely packed thinly sliced fresh mint
Pour the oil into a large skillet over high heat. Add the onion. Cook, stirring constantly, for about 2 to 3 minutes.
Toss in the snap peas and cook, still stirring, for another 3 minutes.
Add the water and the chili paste. Stir until combined, and cook for 3 more minutes.
Turn off the heat, add the mint, and season with salt.