Celebrate Spring with the fresh flavors in this quick and easy stir-fry! The sweetness of snap peas, the nutty spinach, and the zing of fresh ginger make a delicious, light, dish. You will find snap peas, spinach, scallions, and green garlic at the market on Saturday!
- 1 pound sugar snap peas, stem end and strings removed
- Extra-virgin olive oil
- 1 (1-inch) piece ginger, finely chopped
- 2 cloves garlic, smashed
- 1 scallion, white and light green only, thinly sliced
- 1/2 pound baby spinach, washed but not dried, stems removed
- Kosher salt
Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large sauté pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil.
Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat and season with salt. Toss or stir the spinach to finish wilting then transfer to a serving bowl.