When harvesting anything from the garden I really like to honor the fresh ingredients and use them in a way that highlights their flavor. This simple recipe does just that, it has been on repeat around here! This would be a perfect side dish to pair up with your choice of protein or to whip up when you want a quick lunch. I have been obsessed with tofu lately and it pairs up perfectly well with this sweet and spicy snap pea recipe!
My family and I look forward to snacking on snap peas all year long! The garden is currently giving us an abundance and we have been enjoying them all sorts of different ways. From snacking with creamy hummus to stir fry’s, they really are a staple in our household. It’s one of the veggies I anxiously wait for every year! Do you want to learn how to grow them? Checkout my pea grow guide!
Prepping the snap peas
Let me tell you eating fresh snap peas off the vine is quite the experience. They are sweet, crunchy and delicious! Young pods are tender and usually at their prime at this stage. If left too long on the vines they can begin to get tough and fibrous. For mature snap pea pods it is best to devein them before cooking. That is done by simply bending the stem and pulling down on the thin fiber on each side, this will remove the tough band that surrounds the pod. Leaving behind the delightful tender pod that is ready to be put in the pan! Tender pods are easier to work with and generally don’t need deveining.
The ingredients used in this recipe are simple but blend them together and its a explosion of flavor in your mouth! If you don’t enjoy the heat from the crushed red pepper you can omit it or add a bit less totally up to you and your taste buds!
Even if you are not growing snap peas in the garden, it’s totally worth picking some up at your local market. One thing to note is that snow peas work just as well in this recipe use what you have around!
I hope you guys enjoy this simple and delicious sweet and spicy snap pea recipe!
Sweet and spicy snap peas
Ingredients
- 4 Cups Snap peas
- 1 Tbsp Olive oil
- 2 Tbsp Almonds Plain and slivered
- 1 Tbsp Brown sugar
- 1 Tsp Crushed red pepper
- 1 Tsp Himalayan salt or to taste
Instructions
- Heat up olive oil in a medium pan (medium high heat)
- Add in snap peas and blister thoroughly (devein your snap peas if they are mature, young pods are usually tender and there is no need)
- Add in brown sugar, crushed red pepper, himalayan salt, almonds, garlic and cook until the sugar is caramalized.
- Serve with your choice of protein!
