Ingredients
Serves 4 to 6
The best peas for this dish are fresh sugar snaps. They stay sweeter longer than other peas, and their pods are edible so there's no waste. If unavailable, shell about 3 pounds of fresh-picked regular peas. Always taste before buying. Fresh doesn't insure sweet. Only tasting tells the story.
Cook to Cook: A wok is the best way to cook these peas and a lot of other things like stews, stir-fries, and soups.
2 pounds fresh sugar snap peas (with eatable pods)
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into 1/2 inch dice
a generous pinch sugar
salt and freshly ground black pepper to taste
2 tight-packed tablespoons fresh mint, chopped
1/2 cup salted whole almonds, coarsely chopped
1. String the peas by using a blunt little knife and taking the stem between your thumb and the blade and pulling down the length of the pea pod. Rinse and dry thoroughly.
2. Heat the oil in a wok over high heat. Add the peas, onion, sugar, salt, and pepper. Toss with 2 spatulas over high heat for 2 to 3 minutes, or until seared but still crisp. Add the mint and almonds, and cook a few seconds more. Turn into a bowl and serve hot or at room temperature..
Instructions
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