- 2 tablespoons olive oil
- 1 pound snap peas
- 2 cloves garlic, peeled and minced
- 2 tablespoons minced fresh mint
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- Salt to taste
Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.