1 Servings 10 min Cook
1/4 Tsp Sugar
4 Cup, whole Peas
1 Dash Pepper
3 Tbsp Spearmint
1 Lemon Lemon Zest
1 Dash Salt
4 Medium (4-1/8" long) Scallions
1 Tbsp Lemon Juice
2 Tbsp Olive Oil
Heat a large saut pan on high heat for 1 minute.
Add the 2 tbsp.
olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes.
Add the sugar peas and toss to coat with the oil.
Sprinkle a dash of salt over them, or more to taste, if needed, and toss again.
Allow to cook, undisturbed, for 1 minute.
Add the scallions and sprinkle with a pinch of sugar.
Toss to combine.
Let cook for 1 minute.
Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.
Turn off the heat, mix in the lemon zest and mint, then add black pepper and 1 tbsp.
lemon juice, or more to taste, if needed.
Serve immediately.