1 T. canola oil
1 T. fresh ginger, grated
1 garlic cloves, minced
8 oz. sugar snap peas
1/4 t. salt
1/8 t. pepper
Heat 1 T. canola oil in a large nonstick skillet over medium-high heat. Add 1 T. grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas;saute 2 minutes. Stir in 1/4 cup water;cook 1 minute or until most of water evaporates. Stir in 1/4 t. salt and 1/8 t. freshly ground pepper. Cook 30 seconds or until peas are crisp-tender.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment