Seared Sugar Snap Peas

Ingredients

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Peas

  Edible-podded, raw

  4 cup, whole or 252g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spearmint

  Fresh

  3 tbsp or 17g

• Lemon zest

  1 lemon or 4g

• Salt

  Table

  1 dash or 0.4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Heat a large saut pan on high heat for 1 minute. Add the 2 tbsp. olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle a dash of salt over them, or more to taste, if needed, and toss again. Allow to cook, undisturbed, for 1 minute.
2. Add the scallions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
3. Turn off the heat, mix in the lemon zest and mint, then add black pepper and 1 tbsp. lemon juice, or more to taste, if needed. Serve immediately.

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