Ingredients
- 750 g sugarsnap peas
- 2 teaspoons extra virgin olive oil
- 3 shallots, thinly sliced
- 1 clove garlic, finely chopped
- 1 tablespoon grated lemon rind
Description
The Very Essence Of Early Summer, Emerald-green Sugarsnaps Are So Tender You Can Eat Them Pods And All. These Sweetest Of Peas Shine In A Simple Stir-fry Accented With Shallots, Garlic And Lemon Rind.
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