Sugar Snap Peas With Scallions And Lettuce
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Side
3-4 servings
5 minutes
8 minutes
Chef Ida Rodriguez
Sweet Sugar Snap Peas and Romaine Lettuce make for crisp and sweet stir fry.
1/2 cup Scallions sliced
4 leaves Organic Romaine Lettuce shredded
1 pound Sugar Snap Peas
Salt and Pepper to your taste
1 tablespoon Butter
1 tablespoon Oil
Slice scallions, including the green tops. Shred the lettuce.
Remove any tough strings from the snap peas and cook peas in boiling salted water until tender, about 5 minutes; drain.
In a large frying pan, melt butter in the oil over medium-low heat. Add scallions and 1/4 teaspoon salt.
Cover and cook until tender, about 3 minutes. Add snap peas and cook, stirring, until heated through.
Add the lettuce and stir until wilted. Taste for seasoning and add salt and pepper if needed.
This is a stir fry dish. Add the romaine moments before serving to keep the ribs crisp.
