Snap Peas with Ginger and Shallots
- 1/2 tablespoon olive oil
- 1 large shallot, thinly sliced
- 1 tablespoon freshly grated ginger
- 3/4 - 1 pound fresh snap peas
- 1/2 cup water
- Salt and pepper
Add the shallots and ginger, sauteing until the shallots are soft, about 5 minutes.
Trim any tough stems off of the snap peas.
Add them to the shallots and ginger and toss to combine.
Saute for a couple of minutes and then add the water.
Simmer, uncovered, for about 8 minutes until the snap peas are crisp tender.
The water should evaporate completely. If the pans starts to get dry before the snap peas are done, add a little more water.
Season with salt and pepper.
For a printable recipe click here.