This recipe preserves the snap peas' crunch and fresh green flavor for a simple side or even a wonderful addition to stir fries.
Trim the ends and pull off the tough string that runs along the length of the pod.
Add the oil and preheat the pan to 350°F/176°C (medium).
Add the snap peas and the sliced shallots to the preheated pan. Lightly season with kosher salt and fresh cracked black pepper. Cook for 5 minutes, stirring occasionally.
Finish with a squeeze of lemon juice. Stir to combine.
Remove from the heat and serve with our delicious Honey Bourbon Glazed Spatchcok Chicken.
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