Serves 4

1/4 c low-sodium chicken broth

1/4 teaspoon salt

Ground black pepper

1 tablespoon peanut oil

1 pound snow peas (about 4 cups) tips pulled off and strings removed

2 medium cloves garlic, minced or pressed through a garlic press

1 1/2 teaspoons minced fresh ginger

Mix the broth, salt, and pepper to taste in a small bowl.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until almost smoking. Add the snow peas and cook, stirring frequently, until bright green, about 2 minutes. Clear the center of the pan, add the garlic and ginger, and drizzle with the remaining 1 teaspoon oil. Mash the garlic and ginger with the back of a spatula. Cook for 10 seconds and then mix with snow peas. Off the heat, add the broth mixture (it should immediately reduce down to a glaze). Serve immediately.

Perfect Vegetables By the Editors of Cook's Illustrated Magazine, 2003

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