Sautéed Snow Peas with Lemon and Parsley
By America's Test KitchenPublished on February 24, 2011
Time
25 minutes
Yield
Serves 4
Ingredients
1 tablespoon vegetable oil 1 small shallot, minced (about 2 tablespoons)1 teaspoon finely grated lemon zest plus 1 teaspoon juice from 1 lemonTable salt and ground black pepper ⅛ teaspoon sugar ¾ pound snow peas, tips pulled off and strings removed1 tablespoon minced fresh parsley leaves (see note)
Before You Begin
Chives or tarragon can be used in place of the parsley.
Instructions
- Combine 1 teaspoon oil, shallot, and lemon zest in small bowl. Combine ¼ teaspoon salt, 1/8 teaspoon pepper, and sugar in second small bowl.
- Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir and continue to cook, without stirring, 30 seconds longer. Continue to cook, stirring constantly, until peas are crisp-tender, 1 to 2 minutes longer.
- Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with vegetables. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper, and serve.
Time
25 minutesYield
Serves 4Ingredients
1 tablespoon vegetable oil
1 small shallot, minced (about 2 tablespoons)
1 teaspoon finely grated lemon zest plus 1 teaspoon juice from 1 lemon
Table salt and ground black pepper
⅛ teaspoon sugar
¾ pound snow peas, tips pulled off and strings removed
1 tablespoon minced fresh parsley leaves (see note)
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 small shallot, minced (about 2 tablespoons)
1 teaspoon finely grated lemon zest plus 1 teaspoon juice from 1 lemon
Table salt and ground black pepper
⅛ teaspoon sugar
¾ pound snow peas, tips pulled off and strings removed
1 tablespoon minced fresh parsley leaves (see note)
Test Kitchen Techniques
Ingredients
1 tablespoon vegetable oil
1 small shallot, minced (about 2 tablespoons)
1 teaspoon finely grated lemon zest plus 1 teaspoon juice from 1 lemon
Table salt and ground black pepper
⅛ teaspoon sugar
¾ pound snow peas, tips pulled off and strings removed
1 tablespoon minced fresh parsley leaves (see note)
Test Kitchen Techniques
Why This Recipe Works
For our Sautéed Snow Peas with Lemon and Parsley recipe, we found that browning the snow peas’ pods after sprinkling them with a bit of sugar bumped up their natural flavor. A shallot contributed sweetness and didn’t burn when we added it after the peas were already well browned. Our Sautéed Snow Peas got a final flavor punch from lemon juice, lemon zest, and some fresh herbs.
Before You Begin
Chives or tarragon can be used in place of the parsley.
Instructions
- Combine 1 teaspoon oil, shallot, and lemon zest in small bowl. Combine ¼ teaspoon salt, 1/8 teaspoon pepper, and sugar in second small bowl.
- Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir and continue to cook, without stirring, 30 seconds longer. Continue to cook, stirring constantly, until peas are crisp-tender, 1 to 2 minutes longer.
- Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with vegetables. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper, and serve.
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