I always loved it when my mom made snap peas, because the snap peas are barely touched by heat so they stay nice and crunchy. I think lots of people grow up hating veggies because they are frequently over-cooked and under-seasoned. Chinese veggie dishes tend to be only slightly cooked so they maintain their flavor and texture – delicious! These Chili Garlic Snap Peas have spicy crunchy fried bits to complement the natural sweetness of the peas.

Guessipe

• 2 TBSP olive oil
• 5 frozen red chilis, minced
• 5 cloves garlic, minced
• 3 green onions, diced
• 1 lb snap peas
• salt

Saute the chilis, garlic, and green onions in the olive oil on high heat until the garlic browns.

Add the snap peas and stir fry until the snap peas are hot but still crisp. Salt to taste.

Serve while hot.