Beer-Braised Sugar Snap Peas

Beer-Braised Sugar Snap Peas 


3 cups sugar snap peas--washed and prepped (see below)

1 tablespoon olive oil

1 teaspoon Earth Balance (or butter)

1 clove garlic--minced

1 dry chile

1/4 cup beer

1 teaspoon brown sugar

1 tablespoon soy sauce or Tamari

1 tablespoon rice wine vinegar

toasted sesame oil (to drizzle)


* Wash sugar snap peas. Snap off ends. Pull fibrous ridge running from end to end off of the peas.

*Heat olive oil and Earth Balance in medium sized saucepan over medium heat. Add minced garlic. Saute lightly for 5 minutes. Add peas. Saute 3 minutes. Add beer, vinegar, brown sugar, Tamari, and chile. Stir. Cook 3 minutes. Cover with lid. Cook 5-7 minutes, or until peas are tender. Remove peas. Simmer cooking liquid, uncovered, for approximately 5 minutes (or until cooking liquid reduces by about half).

*Drizzle peas with reduced cooking liquid. Serve with drizzled toasted sesame oil.