Zesty Snap Peas


2 tbs vegetable oil
1/2 pound sugar snap peas, trimmed
1 shallot, peeled, thinly sliced
1 red chile pepper, cut into rounds
1 lemon, zested, juiced
2 tbs chopped mint


(In skillet), cook oil 30 seconds or until heated. Add peas, shallots and chile peppers. Cook 4 min. or until peas are crisp tender.
*Stir in 1 tbs lemon juice, 2 tsp lemon zest and mint. Season with salt and pepper, if desired. Arrange vegetables on serving platter, then serve.


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