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.
MOROCCAN SAUTEED SUGAR SNAP PEAS
Ingredients:
- 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
ITALIAN
*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.
JAPANESE
*Substitute black or white sesame seeds for almonds, 1/2 tsp grated fresh ginger for garlic, and 1 thinly sliced scallion for the cilantro.
Directions:
- 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.
- 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.
