Seared Sugar Snap Peas

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peas

  Edible-podded, raw

  6 cup, whole or 378g

• Salt

  Table

  1 dash or 0.4g

• Scallions

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

  4 medium or 60g

• Sugar

  White, granulated sugar

  ¼ tsp or 1g

• Lemon zest

  2 tsp or 4g

• Spearmint

  Fresh

  3 tbsp or 17g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Canned or bottled

  1 tbsp or 15g

Directions

1. Heat a large sauté pan on high heat for 1 minute. Add olive oil and heat until it shimmers, about 1-2 minutes. Add the sugar snap peas and toss to coat with the oil. Sprinkle with salt to taste and toss again. Allow to cook, undisturbed, for 1 minute.
2. Add the scallions and sprinkle with a pinch of sugar. Toss to combine and let cook for 1 minute. Toss again and cook undisturbed for 2 minutes.
3. Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve immediately.