One of my favorite things about spring is that sugar snap peas are everywhere right now. If I go to a farmer's market, there will be bins full of sugar snap peas piled high. And inevitably someone offering a sample using the peas, like a salad with a lemony dressing.
My favorite way to cook them is just roasting them in the oven with olive oil, salt, and pepper, serving them alongside dishes like buttermilk roast chicken. But this week I decided to use them in a stir-fry with some radishes I also picked up at the Greenmarket.
Since I started developing and testing Soy Vay recipes back in January as one of their brand ambassadors, I've made a bunch of really tasty dishes using just a handful of ingredients: Teriyaki Turkey Burgers, Ginger Hoisin Chicken, Teriyaki Chicken Stuffed Mushrooms, and a Garlic Beef and Asparagus Stir-fry. This month, in honor of National Fresh Fruit and Vegetable Month, I decided to do a vegetarian recipe instead.