This is a hybrid of my mother’s beloved tuna casserole with a couple of my own modifications. For this one, no canned soups.
| Prep Time: | 10 mins |
| Cook Time: | 8 mins |
| Total Time: | 18 mins |
| Servings: | 4 |
Ingredients
- 2 cups sugar snap peas, strings removed
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
- Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.
Reviews
loved it, but as someone else already mentioned 1/2 the oil.
quick and very good. thanks!
This dish is delish! My first time cooking them, as we usually eat them raw, and it didn’t disappoint. I am going to try asparagus in the recipe soon, as I believe it will work just as well.
Enjoyed this combo of flavors very much. Had it as a side to BBQ ribs.
I love this recipe! A good, basic one to build on. The only things I did differently was to substitute 1Tbsp of sesame oil for the olive oil and sprinkled with sesame seeds once finished. Yummy!
Good. Just found them to be a “little” too oily. Will try 1/2 the olive oil next time.
I made it for the first time and it turned out really great. Will definitely make again.
Great simple recipe for my first time making sugar snap peas and it was delicious! Will make again.
I reduced cook time due to personal preference (I like them crunchy) but other than that this is perfect as written.