Cook to Cook: Don't buy peas without tasting them. They should be sweet and juicy.
2. In a 12-inch straight sided sauté pan, heat the oil and butter over medium-high. Add the onions, garlic and ginger along with generous salt and pepper. Stir for a few minutes to sear, then add the 1/2 cup water and cover the pan. Cook 2 minutes at a boil. Uncover and quickly boil off almost of the liquid.
3. Stir the peas into the pan and sauté, uncovered, another 2 minutes, or until they just start to get tender. You want them crunchy, but tasting a little sweeter than they did raw. Stir in the mint. Taste the dish for seasoning and serve hot.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.