This recipe comes from the “Simply in Season” Cookbook, and instead of the 3 kinds of peas it calls for, you can substitute 12-16 loosely packed cups of stemmed and chopped fresh greens (think Spinach, Pac Choi, or Kale). After adding greens to the garlic, oil, ginger, and hot chilies, cover and cook until just wilted, about 5 minutes. Add water if necessary. Season with salt and pepper to taste. Drizzle with balsamic vinegar immediately before serving.
1 large clove garlic (minced)
1 Tbs ginger root (peeled, minced)
1/8-1/4 tsp crushed hot chilies
Heat 1 Tbs oil in large frying pan over moderately high heat until hot but not smoking. Add ingredients and stir-fry until fragrant, about 1 minute.
1 1/2 cups sugar snap peas (cut in 1-inch pieces)
1 1/2 cups snow peas (cut in 1-inch pieces)
Add and cook until crisp-tender, about 3 minutes.
1 cup peas
Add and stir-fry until hot, about 2 minutes. Remove from heat.
1 tsp soy sauce
1 tsp sesame seed oil
Stir in. Sprinkle with toasted sesame seeds and salt to taste. Serve immediately.
Citrus Variation: Omit garlic, crushed dried chilies, soy sauce, sesame seed oil, and sesame seeds. Add 1/2 tsp grated orange peel with the sugar snap and snow peas.