This lightly spicy ginger butter is equally delicious on green beans, broccoli or even melted over steak. Plus: More Vegetable Recipes and Tips
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.
