"This colorful, quick side dish is a great pair with any meat or fish," advises Jackie Horridge from Nashville, Tennessee. "Sometimes I like to top it with toasted pine nuts, sliced almonds or crumbled feta cheese."
- 1 garlic clove, halved
- 1-1/2 teaspoons olive oil
- 1 teaspoon butter
- 2/3 cup fresh snow peas
- 8 grape tomatoes
- 2 tablespoons coarsely chopped peeled jicama
- In a small skillet or wok, stir-fry garlic in oil and butter for 1 minute. Remove and discard garlic. In the same skillet, stir-fry snow peas for 3 minutes. Add tomatoes and jicama; stir-fry for 1-2 minutes longer or until vegetables are crisp-tender. Yield: 2 servings.
Originally published as Snow Peas with Tomatoes in Cooking for 2 Winter 2009, p55
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