Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
A bright, aromatic side dish that stays crisp and vibrant
Why This Recipe Works
Snow peas require very little heat to stay crisp-tender, making them the ultimate fast-cooking vegetable. This version uses aromatic lemongrass and fresh basil to create a bright, fragrant profile that pairs well with noodles or grilled proteins.
Instructions
Heat the oil in a large skillet over medium-high heat until it shimmers but does not smoke.
Add the shallot and lemongrass. Cook, stirring frequently, until the shallot is softened and the lemongrass is highly fragrant, about 2 minutes.
Increase the heat to high and add the snow peas. Toss them constantly until they turn bright green and are well-coated in the aromatic oil, about 1 minute.
Add the water and immediately cover the skillet with a tight-fitting lid. Let the peas steam until they are just tender and the pods are translucent but still have a snap, about 1 to 2 minutes.
Remove the lid and continue to cook until any remaining liquid in the pan has evaporated.
Off the heat, stir in the lime juice and basil. Season with salt and pepper to taste and serve immediately while the peas are still hot and crackling.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served immediately; leftovers can be refrigerated for 1 day but will lose their bright green color.
