Adapted from Nourishing Traditions, Sally Fallon Morrell
Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal!
1 pound sugar snap peas, ends and string removed (may substitute snow peas)
3 tablespoons extra virgin olive oil or pork lard
1 bunch green onions, cut into one-inch pieces
2 tablespoons sesame seeds, lightly toasted in oven
1 tablespoon toasted sesame oil (optional)
2 tablespoons pine nuts (optional)
Sea salt and pepper to taste
Stir fry onions and peas in olive oil or pork lard for about 3 minutes. Add sesame seeds and optional pine nuts, stir frying another minute. Remove from heat and stir in optional toasted sesame oil. Season to taste and serve warm.