Remove the fibrous parts of the snap peas, rinse with water and drain.
Add the snap peas, olive oil, salt and pepper to a plastic bag and shake it.
Spread the snap peas from Step 2 into a heated skillet, cover and cook over medium heat for 2 minutes.
Turn the snap peas over and cook another 1.5 minutes uncovered, then serve.
Check out an easy toaster oven version (Recipe ID: 2234101).
Check and adjust the cooking time at Step 3 and 4.
I used to pan-fry the peas over medium high heat at Step 3, but medium heat seems better.
Story Behind this Recipe
Freshly picked sugar snap peas out of the garden are sweet and delicious eaten raw! But they're a little too raw for me. I've heard that they taste better fried than boiled, so I experimented with it. It certainly seals the taste inside by pan-frying them, and is closer to the unique taste of the raw sugar snap peas.
They look delicious if they are lightly browned on the surface. Since snap peas can be eaten raw, you don't need to worry too much about the cooking time or the strength of the heat. Just eyeball them.
They taste good as they are and you can enjoy them even more with paired with your favorite dips.