Sautéed Snow Peas with Lemon and Parsley

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Appears in Cook's Illustrated March/April 2011

Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.

SERVES 4

TIME 25 minutes

WHY THIS RECIPE WORKS

For our Sautéed Snow Peas with Lemon and Parsley recipe, we found that browning the snow peas’ pods after sprinkling them with a bit of sugar bumped up their natural flavor. A shallot contributed sweetness and didn’t burn when we added it a...

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