Three-Pea Toss

Mette Nielsen
A beauty queen of the first order, this dish flies in the face of the old saying, "two peas in a pod." The truth is no two peas are ever the same.  

Cook to Cook: A wok is the best way to cook these peas. Have everything cut and measured before turning on the heat.

Serve hot or at room temperature.

  • 1 to 1-1/4 cups sugar snap peas
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, cut into 1/2-inch dice
  • Generous pinch of sugar
  • Salt and fresh-ground black pepper to taste
  • 1 to 1-1/4 cups snow peapods
  • 1 cup frozen baby peas
  • 2 tight-packed tablespoons fresh mint, chopped
  • 1/2 cup salted whole almonds, coarse chopped
1. String the sugar snap peas with a small, blunt knife. Grasp the stem between your thumb and the blade, and pull down the length of the pea pod. Rinse the peas and thoroughly dry them.  

2. Heat the wok or a straight-sided 12-inch sauté pan over high heat. Swirl in the oil. Add the onion, sugar, salt, and pepper, and toss over high heat for 1 minute.

3. Add the sugar snaps and toss 30 seconds. Stir in the snow peas and cook the mixture for 30 more seconds. Finally add the frozen peas and stir-fry another 30 seconds, or until they are thawed. Turn the peas into a serving bowl, and toss with the  mint and almonds. Serve the dish immediately.

From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

Categories: 
VegetarianSides
Prep time: 
Cook time: 
Total time: 
Yield: 
Serves 4 to 6
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