Ingredients: (Organic when possible.)
Sugar Snap Peas
Ghee (Clarified Butter)
Fresh Garlic Cloves – minced
Paneer (Indian Cheese)
1 – Wash snap peas and cut off the tips.
2 – Wash and slice fresh mushrooms.
3 – Cut up some onion in fairly big slices, so that the pieces will hold their shape when cooked.
4 – Cut up some Paneer in cubes.
5 – Heat Ghee in frying pan on medium-high heat.
6 – Stir fry snap peas, onion and mushrooms in Ghee for about 4 minutes. Toss often. The snap peas should start to get somewhat brown when they are done, and they should still be crispy. Salt and pepper to taste. Add the minced garlic at the end and toss a bit more.
7 – If you have a large pan, you can toast the Paneer cubes at the same time, or you can saute them in a separate pan until light brown and toasted on all sides.
8 – Serve all on a bed of White Basmati Rice.