Time: 20 minutes
2 lbs sugar snap peas
1-2 bunches of garlic scapes
2 tablespoons olive oil
2 tablespoons butter
Sang Lee stir-fry sauce
salt, pepper, and herbs to taste
First, prepare your vegetables by popping off the ends of the snap peas or trimming them. With the garlic scapes, cut off the top from the budding part upwards. Cut the scapes into 2 inch pieces. At this point, you can either blanch the scapes for a few minutes in boiling water then submerge in cold water, or leave them as is (and just cook a little longer before the snap peas).
Lightly coat the wok (or pan) with the olive oil and let it heat for a minute. Add the scapes, toss to coat with oil, and cook for about 5 minutes before adding the snap peas. Cook for 1 minute before adding the butter. Cook for 1-2 minutes longer and finish with a drizzle of stir-fry sauce. Serve over penne, rice, quinoa, or just as a delicious vegetable side!