Recipe: Sugar Snap Peas and Carrots

Sugar Snap Peas and Carrots
From: the American Institute for Cancer Research

A cross between the tough-shelled English pea and tender snow pea, sugar snaps are best picked when the peas inside are quite immature, and eaten as soon as possible after harvesting. (As with corn, the sugar in them quickly turns to starch.) This adds incentive for home gardeners, for there is no comparison between the flavor of just-picked and store-bought sugar snaps. In any case, do not store them more than a few days in the refrigerator.

I snap off the stem tip, but string only large sugar snaps. This should be done after they are boiled or steamed. Cooking brings out their best flavor, so if not stir-frying or saut ing sugar snaps, boil them for 30 seconds, or up to three minutes for salads, crudit s and other dishes. Drain them immediately and then plunge them into a bowl of ice cold water to preserve their bright color and crispness. Refrigerated, they keep several hours at this point.

1 tsp. canola oil
1 small garlic clove, minced
1 tsp. grated or minced ginger
8 oz. sugar snap peas
3 baby carrots, cut lengthwise in 8 strips
3 Tbsp. chicken or vegetable broth, or water
Salt and freshly ground black pepper, to taste
2 large basil leaves, cut crosswise in thin strips

Heat oil in a medium non-stick skillet over medium-high heat. Saut garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.

Makes 4 servings.

Per serving: 47 calories, 1 g. total fat (0 g. saturated fat), 7 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 109 mg. sodium.