Michael Ruhlman

Pan-Steamed Snap Peas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About

Pan steaming is a kind of subtechnique of water, a unique way to cook tender vegetables. It means simply putting the vegetables and a small amount of water into a very hot pan and covering it tightly so that the pressurized steam cooks the vegetables very quickly. It should only take a minute or so.

Ingredients

  • 1 pound/455 grams snap peas, stems and tough veins removed
  • 2 tablespoons butter

Method

Put a large sauté pan or other shallow pan with a lid over high heat. Combine the peas and ½ cup/120 milliliters water in a bowl. When the pan is so hot that water beads on the surface, pour the peas and w