15 ml butter 1 tbsp
250 g sugar snap peas, trimmed 8 oz
salt
60 ml vegetable stock or chicken broth 1/4 cup
30 ml fresh mint, finely chopped 2 tbsp
2 ml lime zest, finely grated 1/2 tsp
15 ml lime juice, freshly squeezed 1 tbsp
pepper to taste
In a large skillet, melt butter over medium heat. Add sugar snap peas and salt to taste. Toss to coat peas with butter. Add stock, cover, leaving lid ajar. Cook for 3 minutes or until peas are tender crisp. Stir in mint, lime zest, lime juice and pepper to taste.
Serves: 2