Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a small bowl, blend the butter with the ginger, garlic and chile and season with salt and pepper.

Step 2    

In a large, deep skillet of boiling salted water, blanch the snap peas until crisp-tender, about 2 minutes. Drain and pat dry.

Step 3    

Add the ginger butter and the snap peas to the skillet and cook over low heat, stirring constantly, until the butter is just melted and coats the snap peas, about 2 minutes. Serve right away.

Make Ahead

The ginger butter can be refrigerated for up to 2 days.

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