Tuesday, June 14, 2011

In Season: Snap Peas

You have to love snap peas; they are emerald green, sweet, crunchy, and as close as vegetables get to tasting like candy. When you have product this fresh, the lightest cooking method possible should be employed. Here’s a simple recipe we love, and put on the menu often, that highlights all that is good about snap peas:

1 lb fresh snap peas
1.5 qt boiling water
ice water for shocking

2 Tbl oil
1 garlic clove - finely minced
1/2 Tbl finely shredded ginger
salt to taste (about 1 tsp)

Top snap peas and remove the thread that runs on both sides. This is best accomplished by snapping off the top and pulling gently down to remove the string, repeat on the other side. Meanwhile, bring water to full boil. Blanch snap peas for about 20 - 30 seconds. Then remove peas and place in ice water to stop the cooking process. Drain the peas, and pat dry after they have cooled.

In a wok or large frying pan, heat oil until hot. Add ginger and garlic, stirring until they are evenly brown, add snap peas and toss until just heated through. Add salt to taste. Turn out onto a plate, and enjoy the taste of spring!

Other seasonal vegetables we expect to feature at Wild Ginger in the coming weeks include:

Stewed whole garlic cloves in a rich soy sauce
Ong choy prepared Indonesian style: with chilies and shrimp paste
Garlic chives with beef
Watercress salad with sweet crabmeat

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