Pan-Seared Snow Peas

6 July 2010, by gj

I was talking to my FB friend Diane last evening and she mentioned she was eating Snow Peas from her garden (I have seen pictures of her garden -it is wonderful!) so I thought this was a timely recipe to post.
This is Mandolin’s favorite way to eat Snow Peas. The ones in this picture, though, are really bigger than they should be picked.

'over the hill' snow peas

What happened was (and don’t tell him this) I only planted a few seeds this year. And I have this tendency to eat them while I garden. And I guess I ate a lot.
So when I went out to get him some snow peas there were only a few left, most of those were bigger than you would normally pick them. Ooops.
Still good, buy maybe not as good. Thank goodness he loves me
(Its ok, I’ll make up for it in Eggplant.)

Pan Seared Snow Peas
Get your skillet very hot. Drizzle with a little Olive Oil. Add snow peas and a dash of garlic powder (you just want to add a little flavor, not overpower the peas).
Mandolin also added a small amount of dried onion tops-fresh onion tops or a little chopped onion also works.

Mandolin adding -this much- dried onion tops

Keep the skillet hot and let the peas get seared, tossing a bit to get both sides. Add just a little S & P if you like.
Eat!
It still amazes me how he can take a few simple ingredients and make something that tastes so wonderful!

num num

To dry onion tops:
I use the tops from the spring onions as well as the storing onions. When I trim them, I set the clean green tops aside.
Use a non-stick skillet, get it hot. Slice the tops the way you normally would. Turn the temp down on the skillet to the lowest setting. Add tops. Stir a bit as the pan’s temp lowers. Keep on the heat, stirring occasionally, until the tops have thoroughly dried. This will take a while. They will feel crisp to the touch.
You can keep them on your kitchen shelf or in a spice jar for up to one year. They are great in soups, onion omelets, etc. Drying makes the flavor a little more powerful, just like with herbs. Adjust your recipes accordingly.

Categories: onions, snow peas, vegetarian, you grew it - you eat it

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