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This is a flexible recipe, more of a general way of cooking the snow peas than a specific cookbook style formula. It starts with picking the peas and trying your best to not to eat them all before you get to the house. Onions are a requirement, but beyond that, there are no hard and fast rules.
Difficulty: Easy
Servings: Varies
Ingredients
Snow Peas – as many needed for your family
2 onions, coarsely chopped
2 carrots, coarsely chopped
Butter or Olive Oil
Salt & Pepper to taste
Additional seasonings to taste (Rosemary or Cayenne) (optional)
Directions
Melt a generous portion of butter (or oil) in a skillet. Add salt and pepper to taste and any additional seasonings. Cook the onions and carrots on medium low heat until they’re mushy soft and browning.
When the onions and carrots are finished, scoop them into a bowl. Add a bit more butter or olive oil to the skillet, then toss in the snow peas. Toss the peas in the butter (or oil) until they’re shiny and well-coated. Then stir every 30 seconds or so to keep them cooking evenly.
When peas are thoroughly hot, but still have a slight bit of crunch, remove the skillet from the heat.
Layer cooked rice or noodles in a pasta bowl with the caramelized onion mixture and the snow peas, using the proportions that suit your tastes.
Categories: Vegetables
Tags: garden
Submitted by: laurap on June 14, 2010
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