This summer we’re growing lots o’ veg. We call it “The Farm”. It’s really rather small and pathetic, but we are having a good time watering, weeding, watching, talking to the plants. One of the things we are growing are sugar snap peas. The big problem with sugar snap peas is that when you pick them, you end up eating most of them before they even make it to the kitchen. They are too damn good! I really like them best raw, but here is a different way of cooking them. I happen to be overrun with mint as well!
Snap Peas with Chile and Mint
¼ tsp red-curry paste or 1¼ tsp Thai Kitchen roasted red-chile paste
3 Tbs water
1 Tbs vegetable oil
½ cup thinly sliced shallots (about 2 medium)
1 lb sugar snap peas, trimmed
1 tsp salt
2 tsp fresh lime juice
½ cup loosely packed thinly sliced fresh mint
Stir together chile paste and 2 tablespoons water in a small cup.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.