Garlic and Coconut are a great flavor combination, and make a delicious and quick spring side dish.
I’ve planted my sugar snap peas in the garden, but it will be a while before I see any rewards for my efforts. While peas love cool weather, this spring has been a little cooler than most, so the plants are sort of sitting there.
Making do deliciously
In the meantime, I found some lovely sugar snap peas at the health food store, and they will have to satisfy my cravings for now. The peas I happened to get had few tough strings, so I know they were nice and young, If yours have strings that can be pulled, by all means, remove them.
Sugar snaps are full of flavor and nutrition, and they cook quickly. This whole dish from start to finish dresses up a weeknight supper and takes about 10 minutes from start to finish.
This is one of my favorites!
Sugar Snaps with Garlic and Coconut
- 2 tbsp. extra virgin olive oil
- 8 ounces shiitake mushrooms, sliced
- 8 ounces sugar snap peas, any strings removed
- 3 tbsp. finely minced garlic (about 4 large cloves)
- 3 tbsp. unsweetened desiccated coconut
- Nice pinch of red pepper flakes
Prep: Remove any strings from the peas. I peel the garlic and run it through the mini food processor for about five seconds and it is perfect. You can also finely mince it. Slice the mushrooms any way you like, or leave the caps whole. You can substitute other mushrooms as well.
Heat a large skillet over high and add the olive oil and then the mushrooms. Sauté just until the mushrooms start to get a little color.
Add the peas, and cook for three minutes, stirring frequently.
Toss in the garlic, coconut, and red pepper flakes and cook an additional two minutes or so, just until the peas are tender, and the garlic and coconut browned.
Serve hot or at room temperature, and you can add a little drizzle of lemon juice if you like.
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