I cooked my first meal from my new cookbook “Everyday Food,” from the makers of Everyday Food Magazine and the kitchens of Martha Stewart Living. These bright veggies are quick and easy to make and taste great!
1 tbsp vegetable oil
1 pound sugar snap peas, strings removed
1 tbsp finely chopped ginger
salt and pepper, to taste
In a 12-inch skillet, heat oil over medium-high heat. Add sugar snaps and ginger. Cook, stirring occasionally (true to their name, the peas will start to snap – don’t panic!), until snaps begin to brown, about 5 minutes.
Add 1/4 cup water and reduce heat to medium. Cook, stirring and scraping up the ginger from the bottom of the skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper as desired.
