Edible pea pods are a summer staple in my home. They make a great dipper for hummus, pack easily in a lunch and I can actually grow them in my mountain garden. I have been experimenting with quick and easy ways to cook them for dinner and found my inspiration at P.F. Chang’s.
- 1 1/2 cups sugar snap peas
- 1/4 cup water
- 1 teaspoon canola oil
- 1 teaspoon butter
- 2 cloves garlic minced
Place the peas and water in a 12-inch frying pan with a tight-fitting lid. Heat until the water starts to boil, then reduce heat to a simmer. Allow the peas to steam until the water has evaporated (about 5 minutes.)
Remove the cover and add oil, butter and garlic. Stir-fry the peas until they are tender, yet slightly crisp.