This recipe was sent to me to share with you by Kim DeMaria, she says that it is one of her family favorites!
2 1/2-inch-thick slices country bread, cut into 1/2-inch cubes ( 1 cup)
3 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 medium shallots, chopped (1/2 cup)
3 cups sugar snap peas, strings removed (10 oz.))
8 ounces cooked ham, diced (1 cups)
2 cups frozen peas, thawed and patted dry( In season use peas from your share)
1/2 cup whipping cream
3/4 cup coarsely chopped fresh mint
1 tablespoon butter, sliced (optional)
In a large bowl toss bread cubes with 2 Tbsp. oil, 1 tsp. of the garlic, 1/4 tsp. of the salt and 1/4 tsp. 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 Tbsp. oil into pan. Add shallots; stir-fry 1 minute. Add remaining 2 tsp. 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 tsp. salt and 1/4 tsp. 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. Sprinkle with remaining mint and bread cubes.
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