These sweet, garlicky glazed snow peas are made with only five ingredients and they’re ready in a snap, making them the perfect side dish. Just don’t confuse them with snap peas.
Guess what. This baby is literally due in 1 MONTH! Can you believe it? Because I can’t. In just one month, we’re going to be parents. It’s absolutely crazy stuff. We’ve been stockpiling baby stuff like diapers and crib sheets and all sorts of things we’ve never used before, which makes for pretty difficult decision-making.
Now I guess it’s time to practice making our child eat her veggies by creating simple and delicious recipes for them, right? Okay. Maybe it’s a little early, but there’s no way anyone could turn their nose up at these glazed snow peas because they’re perfect. In every way. Fresh, green, with the perfect amount of crunch and sweetness.
You can totally substitute other vegetables in this recipe if that’s what you have. I’ve made half broccoli, half snow peas before and they turned out just a great. Just make sure to chop the vegetables so they’ll all cook in the same amount of time.
On a side note, I can’t ever remember the difference between the different types of peas, so we when I realized how great this recipe turned out I actually had to look it up. Anyway, these are snow peas. They’re the flat ones. Hopefully I won’t forget now.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 1 pound snow peas
- 1 tablespoon water
- In a large skillet , heat olive oil to medium-high heat. Add garlic and sauteé until golden-brown, about 1 minute.
- Add sugar, soy sauce, broccoli and snow peas, stirring to coat. Add water and cover skillet.
- Cook until tender, stirring occasionally, about 8 minutes.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on July 24, 2020 by Melissa Belanger