Sautéed Snow Peas with Shallot, Lemon Grass, and Basil
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Appears in Cook's Illustrated March/April 2011
Typically used as a filler in stir-fries, snow peas can stand on their own—as long as they don't wither away in the heat.
WHY THIS RECIPE WORKS
For our Sautéed Snow Peas with Shallot, Lemon Grass, and Basil recipe, we found that browning the snow peas’ pods after sprinkling them with a bit of sugar bumped up their natural flavor. A shallot contributed sweetness and didn’t burn when...
