Stir-Fried Snap Peas
The snap pea is a brief visitor, at its best when barely touched by heat. Keep your knife on the cutting board and your focus on the stove; this dish moves from cold to finished in under three minutes.
Dry peas are fast peas.
Excess moisture causes the peas to steam rather than sear, leaving them dull and limp. Make sure the pods are thoroughly dried after rinsing.
- Wok or heavy-bottomed stainless steel skillet
- Tongs
- Colander
What goes in.
- 1 lbfresh sugar snap peas, ends trimmed and strings removed
- 1 tbspneutral oil (grapeseed or avocado)
- 2 clovesgarlic, thinly sliced
- 1/2 tspkosher salt
- 1 tsptoasted sesame oil
Mastering the blister
Do not crowd the pan. You need space between the peas so they can make direct contact with the hot metal rather than stewing in their own vapor.
The method.
Prepare the peas
Snap off the stem end of each pod and pull the fibrous string downward along the seam. Pat them bone-dry with a kitchen towel.
Heat the pan
Place the wok or skillet over high heat. Add the neutral oil and wait for it to shimmer and just begin to show thin wisps of smoke.
Searing
Add the peas in a single layer. Let them sit undisturbed for 45 seconds until the undersides show light brown spots. Toss them quickly for another 60 seconds.
Aromatics and finish
Push the peas to the side, drop the garlic into the center, and stir for 10 seconds until fragrant. Toss everything together, season with salt, and pull off the heat immediately.
Dress
Drizzle with the sesame oil, toss once more, and serve on a warm plate.
Other turns to take.
Spicy Version
Add a teaspoon of chili flakes or finely chopped fresh Thai bird chili when you drop in the garlic.
Nutty Crunch
Top with a tablespoon of toasted white sesame seeds or crushed peanuts just before serving.
When it doesn't go to plan.
If you have a large harvest, cook in two batches rather than cramming them into one pan.
The peas are done when they lose their raw, chalky texture but still snap back when bitten.
Always add salt at the very end to prevent the peas from releasing their internal water and turning soft in the pan.
The ones that keep coming up.
Can I use frozen snap peas?
Avoid them. The ice crystals inside ruin the texture, making them mushy regardless of how high your heat is.
How do I know if I removed the string?
If you snap the stem and pull it downward, the string usually follows. If it breaks halfway, use the tip of a paring knife to catch the remaining thread.
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