It’s sugar snap pea season! These beans are so sweet and only need a minute in the frying pan, which means it’s perfect for us LASYASSES.

Remember when I wrote about chinese sausages, aka lap cheong a couple weeks back? Let’s add those, and a clove of garlic.

Deveining, or “stringing” the peas is the NOT-so-lazy part. But trust me, getting rid of it will make the eating experience that much sweeter since this part so hard to chew through. Do you know what I’m talking about? The stringy piece that runs along the back of the pod? Like this.

Rip the entire vein off. You get a sink full of these cute triangular, curly-Q pieces.

Prep Time: 5 minutes.

I like to thinly slice the lap cheong diagonally. You don’t need too much of it, since this dish is mainly about the peas. The sausage is just for added flavor and texture.

Alright, add a teaspoon or so of oil (vegetable, olive, whatever) to the frying pan, and add chopped garlic. Remember to add the garlic while the pan is still cold, or else the garlic burns too quickly.

Once the garlic starts browning, add the peas.

Toss for about a minute. Salt, pepper, add a tiny touch of sesame oil, for an extra sumthin’-sumthin’.

That’s it, folks!