stir-fried snow peas

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stir-fry snow peas

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This recipe is so easy, but so good, especially when you use roasted peanut oil. You can find Loriva oils in most grocery stores. The recipe is based on one in Deborah Madison’s Vegetarian Cooking for Everyone. You can use it as a side dish, or as a fun appetizer like we like to do in the summer—we just give everyone a little bowl and some chopsticks and eat them while sipping cold beers on the deck. Yum!

You can also serve them with the beet salad with horseradish dressing—the colors are fabulous together! Or, if you have fresh tomatoes from the market, try them with sauteed tomatoes on garlic-rubbed toast. Or serve the peas alongside crostini with grilled eggplant and pine nut puree.

1 to 1 ½ tablespoons roasted peanut oil (I recommend Loriva—it’s got amazing flavor. Don’t use refined peanut oil—it won’t have the flavor you’re looking for.)
1 garlic clove, minced
1 pound snow peas, strings removed
freshly ground pepper
pinch of salt

Heat a large skillet until quite hot, then dribble in the oil. When the oil is hot but not smoking, add the garlic and stir-fry for 30 seconds. Add the peas and stir-fry until they turn bright green. Turn off the heat, sprinkle with a pinch of salt and some pepper, toss again, and serve.