Tuesday, December 26, 2006

Radagast's SO's creamed snow peas with onions and garlic

My SO and I were pleasantly surprised to walk into our yard today and find a crop of snow peas hanging on the vine. We decided to add them to our Christmas dinner, but unfortunately the only snow pea recipes we could find were stir-fries (with some combination of ginger, soy sauce, garlic, and sesame oil), salads, or pasta dishes. We didn't like any of those choices, so my SO (ever the amazing improvisational cook) decided to whip them up in a cream sauce with garlic and onions. The savoriness of the creamy onions and garlic was the perfect compliment to the sweet, crunchy peas; the dish was delicious, and thus it's this week's end-of-the-holiday recipe blogging post.

1/2 pound snow peas, washed, trimmed, and halved
2 tablespoons butter
1/4 large onion, chopped
2 large garlic cloves, peeled and sliced
1/4 cup water
1/3 cup heavy cream
1/4 teaspoon Kosher salt (or more, to taste)

1. Melt the butter in a wok over medium-high heat.
2. Add the onion and fry, stirring constantly, until it starts to brown around the edges, ~5 minutes.
3. Add the garlic and continue frying, stirring constantly, until both the garlic and onion are browned on the surface, ~3 minutes.
4. Add the snow peas and cook, stirring frequently, until they're almost cooked to your desired crispness (taste them periodically to check). If the pan is dry and the onions or garlic seem as though they're going to burn, add the 1/4 cup water (this should mostly simmer off before the cream is added).
5. Add the cream and salt, and continue cooking until the sauce thickens and begins to coat the peas, ~2 minutes.
6. Taste to check the salt level, and serve.


Our pea plants produced only 1/2 pound of snow peas for us to use, which made enough to serve 2-3 for Christmas dinner, and probably would have barely served 2 for a normal dinner. This recipe should scale easily to create larger amounts.

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