- 1 tablespoon olive oil
- 2 cups sugar snap peas (about 8 ounces)
- 4 garlic cloves, sliced
- 1 lemon
- Salt to taste
- Pepper to taste
- Remove strings along both lengths of the sugar snap peas. Heat a wok with the olive oil over medium heat. Add the garlic and sauté quickly. Add the sugar snap peas and sauté until tender and crisp. Sprinkle with a little lemon juice, season to taste and serve immediately.