A quick sauté keeps whole edible pea pods crisp and sweet.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g Sugar Ann snap peas, strings removed
- 1 tbsp olive oil
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped mint
- 1/4 tsp salt
Method
- Heat oil in a skillet over medium-high heat. Add peas and stir 2 minutes.
- Add water and cover 1 minute; uncover and cook until water evaporates.
- Off heat, add lemon juice, zest, mint and salt. Serve immediately.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
