Cooking With Team USA | Snap Peas Two Ways


Ingredients
3 tablespoons olive oil ¼ teaspoon red pepper flakes 3 cloves garlic, smashed 2 pounds sugar snap peas, blanched	Salt and freshly ground black pepper to taste 3 tablespoons grated Parmesan 3 tablespoons canola oil 1 teaspoon grated fresh ginger	1 tablespoon Thai red chile paste 3 tablespoons soy sauce 1 tablespoon sesame seeds
Directions Italian Style: Heat the olive oil in a large skillet over medium-low heat. Add the red pepper flakes and garlic and cook until the garlic begins to brown, about 2 minutes. Increase the heat to medium. Add the snap peas, season with salt and pepper, and toss to coat. Cook until the peas are heated through, about 2 to 3 minutes. Remove from the heat, add the Parmesan, and toss to coat. Transfer to a serving bowl and serve. Asian Style: Heat the canola oil in a large skillet over medium heat. Add the ginger, garlic and chile paste and cook for about 1 to 2 minutes. Increase the heat to medium-high. Add the snap peas and soy sauce, toss to coat, and cook until the peas are heated through, about 2 to 3 minutes. Add the sesame seeds and toss to coat. Transfer to a serving bowl and serve.