2 cups fresh sugar snap peas
2 teaspoons vegetable oil
1/8 teaspoon salt dash ground black pepper
2 cloves garlic, minced
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 2 1/2 to 3 minutes, tossing often, until peas are cooked, but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they’re done. Add minced garlic, toss a bit more, then immediately pour the snap peas out onto a serving platter. 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.