My crazy period at work is wrapping up and I’ve slowly found some time to get back into the kitchen! When I say I’ve found time, I mean very little of it. And what I’ve created in that short period of time, I have fallen in love with and I cook over and over……. and over again! Hello Simple Spicy Snap Peas! Go to Costco right now and buy the big bag of snap peas in the freezing cold fridge section. You know, it’s over 100 degrees here in Arizona and I still bring a sweatshirt into Costco because of that darn fridge area! Brrrr.
These Simple Spicy Snap Peas are ridiculously delicious and I can’t stop making them. And each time, I put a little variation on what I drop in the pan. It started out with just the snap peas and the spinach, which, I never would’ve thought to combine, but I needed to use the spinach fast, and it turned out to be a happy pairing! Soon after (ahem, the next night), I made it again with the scallions added. Love it. Later I added in the water chestnuts. (What the heck are water chestnuts???? I’d love to not buy them in a can!)
The last time I cooked the Simple Spicy Snap Peas, I added the baby corn! Again, what is baby corn and why is it only in a can?? As you can see, no matter the combination, the whole foods look like a party on a plate! (Thanks to the crushed red pepper flakes, black and white sesame seeds.) I intended this to be a side dish, but it didn’t last long after I cooked it; no time to make the main dish because I devoured this in seconds flat.
You could add your protein to it as a stir fry type of meal, or serve the Simple Spicy Snap Peas alongside a wild caught salmon or seared chicken. This is 100% vegan as it is – and is also gluten free. Go, run, run like the wind to the kitchen and whip this up… and then tell me how you can’t stop making Simple Spicy Snap Peas…. we may need to start up SSSP Anonymous!
xo, This Chick
- 1 Tbps olive oil
- 2-3 cups fresh snap peas
- 4-6 garlic cloves (i looooove garlic)
- 3 scallions
- 2 handfuls of spinach
- 2 Tsp sesame oil
- salt/pepper, crushed red pepper, black/white sesame seeds to taste
- In a large saute pan, heat the oil and then add the snap peas. While they being to cook, mince the garlic and then add it to the pan. At this point, keep the veggies moving or you'll end up with burnt garlic!
- Chop the scallions and add the white part to the pan - continue stirring on medium-high heat. Next add the spinach and the sesame oil (and the optional water chestnuts and baby corn, if using them). Stir everything until the peas are bright green and slightly seared and the spinach has cooked down. Salt/pepper to taste.
- Garnish with the crushed red pepper flakes, black and white sesame seeds to your liking as well as the green parts of the scallion.