Active Time

　　20 min

　　Total Time

　　20 min

　　Enlivened with Southeast Asian flavors, this quick, versatile side dish complements nearly any kind of meal. We've cooked the snap peas until crisp-tender here, but if you'd prefer them to have a meaty quality, cook them a minute longer.

　　

Ingredients

Makes 4 side-dish servings

　　1/4 teaspoon red-curry paste or 1 1/4 teaspoons Thai Kitchen roasted red-chile paste

　　3 tablespoons water

　　1 tablespoon vegetable oil

　　1/2 cup thinly sliced shallots (about 2 medium)

　　1 lb sugar snap peas, trimmed

　　1 teaspoon salt

　　2 teaspoons fresh lime juice

　　1/2 cup loosely packed thinly sliced fresh mint

　　

Step 1

Stir together chile paste and 2 tablespoons water in a small cup.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring, until edges are starting to brown, about 2 minutes. Add snap peas and salt and stir-fry 2 minutes. Add chile paste mixture and stir-fry until snap peas are just tender and beginning to brown in spots, about 3 minutes.

　　

Step 3

Stir in remaining tablespoon water, scraping up any brown bits from bottom of skillet.

　　

Step 4

Transfer snap peas to a bowl and stir in lime juice and mint. Serve immediately.