Sautéed Snap Peas with Chile and Mint

Fresh snap peas are crisp, sweet, and delicious raw. When you sautee them quickly and pair them with mint, lemon, and chili, they jump in your mouth onto your taste buds. This simple recipe comes from Samin Nosrat’s fabulous book “SaltFatAcidHeat”! These babies make a quick appetizer or a vegetarian main served with fragrant rice or rice noodles.

Gather a few simple ingredients and get your pan hot.

• 2 tablespoons extra-virgin olive oil

• 1 1/2 pounds sugar snap peas, trimmed

• salt

• 12 mint leaves, julienned

• Finely grated zest of 1 lemon (about 1 teaspoon)

• 1/2 teaspoon red chili flakes

Set a large frying pan over high heat. When it’s hot, add enough oil to coat the bottom of the pan lightly. When the oil shimmers, add the snap peas and season with salt. Cook over high heat, sauteing the peas as they start to brown but remain sweet and crisp (about 5 to 6 minutes). Remove the pan from the heat and stir in the mint, lemon zest, and chili flakes. Taste and adjust salt as needed. Serve immediately as a side, an appetizer, or a main with rice or noodles and chili oil.