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Remove strings from peas, if desired. Remove the
cap if still
attached. Put peas in boiling water with 1 teaspoon
salt for 3 minutes.
Drain and plunge into ice water until cold. Drain
well.
Wash potatoes well and do not peel. If potatoes
are not very small
(no larger than golf ball size), quarter or halve
as necessary. Place
potatoes in a steamer basket in a large pot and
steam 15 to 20 minutes
or until just tender.
In a large skillet or wok, melt butter over low
heat until it begins
to look nutty brown and smells like nuts. Add peas
and potatoes, raise
heat to medium, and toss well. Add chives, mint,
and salt and pepper
to taste. Toss again until well coated.
