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.