Sugar snap peas just mean spring-and-almost-summer to me somewhere deep down. They transport me to my grandmother's garden when I was a kid, eating them right off the vine. That's still my favorite way to eat them, but that's not much of a recipe, so I made this for you.
- 2 cups sugar snap peas
- 1 tbs candied ginger, minced
- 1 tsp white miso
- 3 tbs orange juice
- 3 tbs vegetable stock
- 1 tbs unsalted butter
- 1 tsp vegetable oil
- Snap the ends and peel out the strings of the pea pods. This can be a pain, but don't skip it, eating those things is worth than taking them out ahead of time.
- Heat up a small frying pan over medium high heat, add the oil to the pan.
- Put the ginger in the pan and stir it around.
- Add the miso and stir it in with the ginger. Let the sugar melt off and even caramelize a little bit.
- Add the peas, orange juice, and vegetable stock.
- Cook for 3-4 minutes, stirring often to coat the peas. You want to cook the peas through and have some liquid remaining for a bit of sauce, so adjust your heat accordingly.
- When the peas are done and there's just a bit of liquid remaining remove the pan from the heat and add the cold butter. Stir constantly while the butter melts.
- Serve immediately.