I’m a fan of intensely-flavored seared vegetables. The quick, high heat retains the vegetable’s integrity, while producing a delicious, caramelized essence. Snap Peas make their crunchy, edible-podded debut in spring, however if you miss their limited season, you could easily substitute broccoli, brussels sprouts or green beans. Please reference this article for revised nutrition information.
Heat oil in a large skillet on high.
Add snap peas in a single layer, tossing every minute until spotty.
Reduce heat to medium.
Add garlic, stirring continually until fragrant.
Remove from heat.
Add tamari, tossing to coat evenly.
Serve immediately.
Naturally low-carb & gluten-free
