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Sautéed Snow Peas from America's Test Kitchen

With Lemon and Parsley

Serves 2

Why this recipe works: We wanted to create a dish in which sweet, grassy snow peas would be the star component. To highlight and amplify the delicate flavor of the peas, we knew we needed to brown them to caramelize their flavor. We tried a traditional stir-fry technique, but the constant stirring gave us greasy, overcooked pods without any browning. Adding a sprinkle of sugar and cooking the peas without stirring for a short time helped to achieve a flavorful sear, then we continued to cook them, stirring constantly, until they were just crisp-tender. To boost flavor, we sautéed minced shallot flavored with lemon zest and then stirred everything together. A squeeze of lemon juice and parsley added just before serving kept this dish fresh and bright.

 

  • 2 teaspoons vegetable oil
  • 1 small shallot, minced
  • ¾ teaspoon grated lemon zest plus ½ teaspoon juice
  • Salt and pepper
  • 1/8 teaspoon sugar
  • 6 ounces snow peas, strings removed
  • 1 tablespoon minced fresh parsley, chives, or tarragon

1. Combine 1 teaspoon oil, shallot, and lemon zest in small bowl. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and sugar in separate small bowl.

2. Heat remaining 1 teaspoon oil in 10‑inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, for 30 seconds. Stir, then continue to cook, without stirring, until snow peas are beginning to brown, about 30 seconds. Continue to cook, stirring constantly, until peas are crisp-tender, 1 to 2 minutes.

3. Push peas to sides of skillet. Add shallot mixture and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir shallot mixture into peas, transfer to bowl, and stir in lemon juice and parsley. Season with salt and pepper to taste and serve.

Variations

Sauteed Snow Peas with Ginger and Scallion

Substitute 2 minced scallion whites, 1-1/2 teaspoons grated fresh ginger, and 1 minced small garlic clove for shallot and lemon zest. Substitute pinch red pepper flakes for pepper in step 1. Substitute 1/2 teaspoon rice vinegar for lemon juice and 2 thinly sliced scallion greens for parsley.

Sautéed Snow Peas with Cumin and Cilantro

Substitute 1 minced small garlic clove and 1/4 teaspoon toasted cumin seeds for shallot. Substitute 1/2 teaspoon lime zest for lemon zest, 1/2 teaspoon lime juice for lemon juice, and 1 tablespoon minced fresh cilantro for parsley.

Our Notes:

1. We use either avocado oil or extra light virgin olive oil.

2. We made the Snow Peas with Ginger and Scallion to go with the teriyaki chicken.

3. We use organic ingredients whenever possible.

April 2021


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