Explore Sweet, Salty, Crispy and Crunchy in This One-Skillet Dish
Here at Cooking Fresh Week-night, we pride ourselves on being Team Vegetable—vege-maniacs, even. This planet—and our bodies—benefit from a “rah-rah-vegetables” approach. However, have you noticed protein is having a moment right now? From body builders to the Goop gals, seemingly everyone has an increased interest in protein. And, while protein doesn’t necessarily mean meat, animal-based proteins have grabbed the headlines lately. The good news: Many studies indicate that eating vegetables along with meat can improve overall nutrient absorption due to fiber, vitamins and complementary amino acids in plant proteins. (Also, did you hear? Fiber is trending in 2026.)
Does this all really matter when you’re trying to put a tasty dinner on the table quickly on a Tuesday night? Probably not, but—consider it a bonus!
This spring recipe calls upon the sweet and crunchy snap pea as a foil to crispy pork and funky fish sauce. The snap pea as we know it today resulted from a mid-20th-century cross cultivation and earned the name Sugar Snap in 1979. Because of its edible pod, the snap pea punches above its weight in providing fiber: a whopping 3 grams per serving.
As is typical here, the dish invites improvisation. Use any ground meat or meat substitute. No Sugar Snaps? Try green beans, Hakurei turnips, young carrots or radishes. Not a fan of fish sauce? Try hoisin diluted with an equal amount of water, or Worcestershire sauce, soy or tamari. Peanut allergy? Sub in any nut or seed or even crispy shallots. Does your house skew extra-spicy? Add as much sriracha or chili crisp as you can tolerate.
Read the recipe here: https://ediblerhody.ediblecommunities.com/seasonal-recipes/charred-snap-peas-with-crispy-pork/
Jamie Samons wouldn’t eat a vegetable until she was 18 but has spent decades making up for lost time. In her free time she enjoys exploring the flavors created by the admirable growers and producers who make Rhode Island delicious.
