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.


serves 2-3

  • 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

  1. 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.
  2. Heat up a small frying pan over medium high heat, add the oil to the pan.
  3. Put the ginger in the pan and stir it around.
  4. Add the miso and stir it in with the ginger. Let the sugar melt off and even caramelize a little bit.
  5. Add the peas, orange juice, and vegetable stock.
  6. 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.
  7. 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.
  8. Serve immediately.


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