| Ingredients |
| |
| 1 |
lbs |
sugar snap peas, halved |
| 1 |
each |
large carrot, finely chopped |
| 2 |
each |
short celery stick, finely chopped |
| ½ |
each |
medium onion, finely chopped |
| 1½ |
Tbsp |
oil |
| |
| 1 |
tsp |
chicken soup powder |
| 1/3 |
tsp |
salt |
| 1/3 |
tsp |
red pepper flakes |
| ½ |
cup |
hot water |
| |
|
| Preparation steps: |
Prepare the soffrito:
- In a large non stick pan, heat 1 Tbsp oil. Saute the onion, carrot and celery on medium high heat for 5 minutes.
- Mix the chicken soup powder, salt, red pepper flakes and hot water and add to the pan. Cook additional 5 minutes to soften the vegetables.
Transfer the soffrito to a bowl.
- With the remaining ½ Tbsp oil saute the sugar snap peas on medium high heat for 3-4 minutes.
- Add the soffrito to the pan and cook additional 2 minutes.
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