P. F. CHANG’S GARLIC SNAP PEAS

MENU DESCRIPTION: “Stir-fried with garlic.”

This is a standard side dish at the country’s hottest Chinese dinner chain, and it’ll take you just a couple minutes to duplicate at home as a good veggie side for any entrée, Chinese or otherwise. It’s especially good when you’re pressed to slam together a last-minute vegetable to go with tonight’s dinner. You can certainly stay traditional and use a wok for this, but I always just use a medium-size nonstick skillet. The trick is to saute the snap peas quickly over pretty high heat, tossing often, until they’re hot, yet still crispy and bright green. You get the garlic in right at the end, and then quickly pop it off the heat so the garlic doesn’t scorch. You don’t want anyone getting “bitter garlic face.”

SERVES: 2 to 4

INGREDIENTS:

• • 2 cups fresh sugar snap peas
  • 2 teaspoons vegetable oil
  • ⅛ teaspoon salt
  • Dash ground black pepper
  • 2 cloves garlic, minced

INSTRUCTIONS:

1. 1. Prepare snap peas by cutting off the tips on each end of the pods.
   2. Preheat oil in a wok or medium skillet over medium/high heat.
   3. Saute snap peas in oil with salt and black pepper for 2½ to 3 minutes,tossing often,until peas are cooked, but still crispy.
   4. Add minced garlic, toss a bit more, then immediately pour the snap peas out onto a serving platter.
   5. If you keep the garlic in too long it could burn and get bitter on you, so don’t leave it in the hot pan for any longer than about 10 seconds.