THREE-PEA TOSS
- 1 to 1¼ cups sugar snap peas
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, cut into ½-inch dice
- Generous pinch of sugar
- Salt and fresh-ground black pepper to taste
- 1 to 1¼ cups snow pea pods
- 1 cup frozen baby peas
- 2 tight-packed tablespoons fresh mint leaves, chopped
- ½ cup salted whole almonds, coarse chopped
Instructions:
A beauty queen of the first order, this dish flies in the face of the old saying “Like two peas in a pod.” The truth is, no two peas are ever the same.
- 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 pea pods and dry them thoroughly.
- Heat a wok or a straight-sided 12-inch sauté pan over high heat. Swirl in the oil. Add the onion, sugar, and salt and pepper, and toss over high heat for 1 minute.
- Add the sugar snaps and toss for 30 seconds. Stir in the snow peas and cook for 30 more seconds. Finally add the frozen peas and stir-fry for another 30 seconds, or until they are thawed. Turn the peas into a serving bowl, and toss with the mint and almonds. Serve immediately.