Snap peas are currently in season at the Market and available from several vendors. Therefore, now is the perfect time to try some delicious healthy recipes with fresh local snap peas. These two dishes also use seasonal asparagus, local ground pork, always in-season shiitakes, and spring lettuces.

Pork, Asparagus and Snap Pea Stir-Fry

Recipe by Lidey Heuck at NYT Cooking

Ingredients:

  • 8 ounces asparagus spears, trimmed and halved lengthwise if thick
  • 2 cups sugar snap peas, trimmed (about 6 ounces)
  • 1 pound ground pork
  • 2 tablespoons honey
  • 2 teaspoons peeled and grated fresh ginger (about a 1-inch piece)
  • 2 teaspoons grated garlic (about 4 medium cloves)
  • 2 tablespoons soy sauce, divided
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chile-garlic sauce, Sriracha or chile crisp, plus more to taste
  • 1 tablespoon avocado or peanut oil
  • 2 tablespoons thinly sliced scallions, for serving (1 large scallion)
  • Steamed rice, for serving

Directions:

  1. Cut the asparagus into 1- to 1½-inch long pieces and set aside, along with the snap peas.
  2. In a medium bowl, combine the pork, honey, ginger, garlic and 1 tablespoon of the soy sauce; mix well.
  3. In a small bowl, combine the rice vinegar, sesame oil, chile-garlic sauce and the remaining 1 tablespoon soy sauce.
  4. In a large (12-inch) skillet or wok, heat the avocado oil over medium–high. Place a dinner plate lined with a paper towel near the stove.
  5. When the oil is shimmering, add the pork mixture and, working quickly, smear it into a roughly even layer that covers the surface of the pan. Cook for 2 to 3 minutes without disturbing, until the edges of the pork are nicely browned on the bottom.
  6. Stir the pork, breaking it up into bite-size pieces and cook, stirring occasionally, for 3 to 5 minutes, until cooked through and deeply caramelized in spots. Using a spatula or slotted spoon, transfer the pork to the prepared plate.
  7. Reduce the heat to medium and add the asparagus and snap peas. Cook, tossing often, until the vegetables are charred and crisp tender, 3 to 4 minutes. (If the pan begins browning, reduce the heat further.)
  8. Off the heat, return the pork to the pan and toss. Add the reserved vinegar mixture to the skillet and stir, scraping the browned bits from the pan.
  9. Sprinkle with the scallions and serve over rice. Makes 4 servings.

Burrata With Snap Peas and Shiitakes

Recipe from Michael Natkin, Adapted by Julia Moskin for NYT Cooking

Ingredients:

  • ¼ cup extra virgin olive oil
  • 1 lemon (Meyer if possible)
  • Vegetable oil for pan-frying
  • 5 fresh shiitake mushroom caps, sliced about ⅛-inch thick
  • Kosher salt
  • Leaves of frisée, radicchio or other salad greens
  • 1 ball of burrata cheese, about 4 ounces, at room temperature (or use fresh mozzarella)
  • ½ cup sugar snap peas, strings removed and thinly sliced lengthwise (to a slaw-like texture)
  • Maldon salt or other flaky finishing salt
  • 2 teaspoons toasted pine nuts

​Directions:

  1. Put the olive oil in a small bowl. Using a micro plane, zest the lemon directly over the olive oil so that the zest falls in and the essential oils are captured. If possible, do this an hour before serving. You’ll end up with more flavored oil than you need; you can refrigerate it and use for a salad dressing in the next few days. Juice the lemon and reserve the juice separately.
  2. Line a plate with paper towels. Put your largest skillet over medium-high heat and add enough vegetable oil to generously coat the bottom. When the oil is shimmering, add the mushrooms in a single layer. Sprinkle with a pinch of kosher salt. Cook until deep golden brown on one side, then flip and cook the other side. Transfer with a slotted spatula to paper towels and allow to cool.
  3. Strain the lemon zest from the olive oil. Put a few leaves of frisee or radicchio on your serving plate and place the burrata on top. In a small bowl, toss the sugar snap peas with a generous tablespoon of the olive oil, 2 teaspoons of the lemon juice and ¼ teaspoon of the Maldon salt. Pour the contents of the bowl over the burrata. Scatter the shiitakes over the top, then the pine nuts and a few more flakes of salt. Serve right away, before the mushrooms lose their crunch. Makes 2 servings.
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