Stir-fry Sugar Snap Peas
Sugar Snap Sauté
Feb 23, 2011
This recipe takes advantage of available spring produce to create a fresh, easy side dish in only half an hour.
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Prep Time: 0 hours 30
Total Time: 0 hours 35
2 tsp. Extra virgin olive oil
1 1/2 tsp. freshly grated lemon peel
1 tbsp. margarine or butter
3/4 c. finely chopped spring or sweet onions
5 tbsp. water
sugar snap peas
1/4 c. finely chopped, packed fresh tarragon leaves
- In large bowl, combine oil, lemon peel, and 1/4 teaspoon freshly ground black pepper. Let stand.
- In 12-inch skillet, melt margarine on medium. Add onion and cook 4 minutes or until softened and golden brown, stirring occasionally and adding 1 to 2 tablespoons of water if browning too quickly.
- Increase heat to medium-high. Add snap peas, 1 tablespoon water, and 1/4 teaspoon salt. Cook 5 to 7 minutes or until crisp-tender and browned in spots, stirring occasionally and adding an additional 1 to 2 tablespoons water if browning too quickly.
- Transfer to bowl with lemon oil; add tarragon and 1/4 teaspoon salt. Toss until well coated.
Video: Cooking from my Garden - Easy Sugar Snap Pea Recipe
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Date: 12.12.2018, 21:20 / Views: 43442