Enlivened with Southeast Asian flavors, this quick, versatile side dish complements nearly any kind of meal. We've cooked the snap peas until crisp-tender here, but if you'd prefer them to have a meaty quality, cook them a minute longer.
Recipe information
Total Time
20 min
Yield
Makes 4 side-dish servings
Ingredients
Preparation
Step 1
Stir together chile paste and 2 tablespoons water in a small cup.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.
Step 3
Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.
Step 4
Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.
