Ingredients

Serves 4

　　1 tablespoon vegetable oil

　　1 pound sugar snaps, strings removed

　　1 piece (1 inch) peeled fresh ginger, finely chopped (about 1 tablespoon)

　　Coarse salt and fresh ground pepper

　　

Step 1

In a 12-inch skillet, heat the oil over medium high. Add the sugar snaps and ginger. Cook, stirring occasionally, until the snaps begin to brown, about 5 minutes.

　　

Step 2

Add 1/4 cup water; reduce the heat to medium. Cook, stirring and scraping up the ginger from the bottom of the skillet with a wooden spoon, until the snaps are crisp-tender, about 2 minutes. Season with salt and pepper.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.