Sautéed Snow Peas with Shallot, Lemon Grass, and Basil

2 comments

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 Shallot, Lemon Grass, and Basil 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...

Print