Ingredients
1 tablespoon vegetable oil
1 pound sugar snaps, strings removed (see below)
1 piece fresh ginger (1 inch long), peeled and finely chopped (about 1 tablespoon)
Coarse salt and ground pepper
Preparation
In a 12-inch skillet, heat oil over medium-high. Add sugar snaps and ginger. Cook, stirring occasionally, until snaps begin to brown, about 5 minutes.
Add 1/4 cup water; reduce heat to medium. Cook, stirring and scraping up ginger from bottom of skillet with a wooden spoon, until snaps are crisp-tender, about 2 minutes. Season with salt and pepper. Serve.
