Sauteed Snap Peas

I forgot about the sugar snap peas in the garden for a few days, and when I went to check on them today there were way more than we could eat in one sitting.  Not necessarily a problem since they keep well in the fridge, but I remembered seeing a recipe for sauteed snap peas last year in one of my Cook Illustrated Magazines and decided the abundance of snap peas I now had were going to turn into a cooked vegetable to go with our dinner.  This was pretty simple and just another way to use those sweet crunchy snap peas we love from our garden.  The recipe listed a few different variations.  I went with the Moroccan version because that sounded exotic!  But there is also an Italianish version and a Japanesey  flavored one was well.


  • 3 Tbsp sliced or slivered almonds
  • 1 tsp whole coriander seeds
  • 1/2 tsp grated orange zest
  • 1/2 tsp kosher salt
  • 2 tsp vegetable oil
  • 12 oz sugar snap peas, string removed, halved crosswise on bias
  • 2 Tbsp water
  • 1 garlic clove, minced
  • 3 Tbsp chopped fresh cilantro


*Substitute pine nuts for almonds, fennel seeds for coriander seeds, lemon zest for orange zest, basil for cilantro, and add 1/8 tsp red pepper flakes over toasted pine nut mixture before chopping.


*Substitute black or white sesame seeds for almonds, 1/2 tsp grated fresh ginger for garlic, and 1 thinly sliced scallion for the cilantro.


  1. Toast almonds in 12-in skillet over medium heat, stirring frequently, until just starting to brown, about 3 minutes.  Add coriander seeds and continue to toast, stirring constantly, until almonds are lightly browned and coriander is fragrant, about 1 minutes longer.  Transfer almond mixture to cutting board.  Sprinkle orange zest and salt over almond mixture.  Chop mixture until finely minced and well combined.  Transfer to bowl and set aside.
  2. Heat oil in now-empty skillet over medium heat until shimmering.  Add snap peas and water, immediately cover, and cook for 2 minutes.  Uncover, add garlic, and continue to cook, stirring frequently, until moisture has evaporated and snap peas are crisp-tender, about 2 minutes longer.  Remove skillet from heat; stir in three-quarters of almond mixture and cilantro.  Transfer snap peas to serving platter, sprinkle with remaining almond mixture and serve.




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