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© Meredith Corporation. All rights reserved. Used with permission.
(5 cups mixture plus 1/4 cup bread cubes)
In a large bowl, toss bread cubes with 2 tablespoons oil, 1 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat. Add bread; stir-fry 2 to 3 minutes or until toasted. Transfer to a paper towel-lined plate; set aside.
Swirl remaining 1 tablespoon oil into pan. Add shallots; stir-fry 1 minute. Add remaining 2 teaspoons garlic, sugar snap peas and ham; stir-fry 1 to 2 minutes or until sugar snap peas are bright green. Add peas, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; stir-fry 1 minute or until well combined. Swirl in whipping cream; stir-fry 1 minute or until sugar snap peas are crisp-tender and cream thickens. Stir in half the mint. Remove pan from heat.
To serve, top with butter, if desired. Sprinkle with remaining mint and bread cubes.