Gingered Sugar Snap Peas

This was printed in the New York Times and is a great side dish for any meal.To remove the strings, simply grab the stem end with your thumb and index finger, and pull down.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb sugar snap pea, strings removed
• 1  piece  fresh ginger, about 1 tablespoon (1 inch long, peeled and finely chopped)
•  coarse  salt & fresh ground pepper

Directions

1. In a 12-inch skillet, heat oil over medium-high heat.
2. Add snap peas and ginger.
3. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
4. Add 14 cup water; reduce heat to medium.
5. Cook, stirring and scraping up ginger from bottom of skillet with wooden spoon until snaps are crisp-tender, about 2 minutes.
6. Season with salt and pepper and serve.