SAUTEED CUCUMBERS AND SUGAR SNAP PEAS (for four)
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2 tablespoons canola oil
¾ pound sugar snap peas, trimmed
2 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced
1 teaspoon sugar
1 tablespoon white wine vinegar
¼ cup sliced mint leaves
¾ teaspoon salt
freshly ground black pepper to taste
1. In a large skillet over high heat, heat the oil. Add the snap peas, lower the heat to medium high, and saute the peas until barely tender, about 3 minutes. Add the cucumbers and sugar and continue cooking, stirring often, until the vegetables are tender but haven’t lost their color, 3 to 4 minutes. Remove from the heat and add the vinegar, mint, salt and pepper. Toss to combine and serve warm.
from Abigail Johnson Dodge, Fine Cooking Magazine