Sugar Snap Peas with Sesame and Ginger
Crisp sugar snap peas blanched and tossed in a warm soy sesame ginger glaze, finished with toasted sesame seeds and fresh green onions. The easiest appetizer that looks like you tried very hard.
Makes: 4 Servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients:
- 1 lb fresh sugar snap peas strings removed
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp fresh ginger finely grated
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 clove garlic minced
- 1 tbsp toasted sesame seeds
- 2 green onions thinly sliced, for garnish
- Pinch of red pepper flakes optional
Instructions:
- Bring a large pot of salted water to a boil. Blanch the snap peas for 60–90 seconds, until bright green and just tender but still crisp. Drain immediately and transfer to an ice bath to stop the cooking. Pat dry and set aside.
- In a small saucepan over medium-low heat, whisk together the soy sauce, sesame oil, ginger, honey, rice vinegar, and garlic. Cook for 2–3 minutes, stirring frequently, until the glaze has thickened slightly and is fragrant.
- Toss the snap peas with the warm sesame ginger glaze until evenly coated.
- Transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Add a pinch of red pepper flakes if desired. Serve at room temperature.
Did you make this recipe?
We'd love to see! Tag us @styleatacertainage
