These sugar snap peas don’t need much to make them taste good. I did a simple sauté with canola oil, crushed red pepper flakes, garlic, and ginger. They cooked quickly and tasted crisp-tender and delicious. We all, kids included, gobbled them up and they paired nicely with stir fry I served for dinner.
Heat the canola oil and crushed red pepper flakes in a skillet over medium heat. Add the sugar snap peas then stir to coat evenly. Cook for 1-2 minutes, stirring often. Add the minced garlic and ginger then cook, stirring constantly, for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and serve. Enjoy!