Sugar Snap Peas and Red Peppers

Serves 4

This is one of those recipes that needs no real quantities or much direction, other than your own intuition and a few simple ingredients. The color, sweetness and crispy-soft texture of fresh peas and peppers speak loud and clear for themselves, with just a little accent of added flavor.

1 teaspoon olive oil
1 large red bell pepper, cut into 1-inch strips
Approximately 8 ounces fresh sugar snap peas*, cleaned with stems and excess strings removed
2 teaspoons soy sauce, or to taste
Salt and freshly ground pepper to taste

In sauté pan, cook peppers in oil for a minute or two, depending on how soft you prefer them. Add snap peas and cook for another minute or so. Add soy sauce, salt and pepper, then remove from heat. Serve immediately.

*Substitute snow pea pods if you cannot find sugar snaps.

Recipe by Chef Ken Charney, former PCC staff