Friday, May 4, 2012

Gingered Sugar Snap Peas

This is a quick easy recipe from the  Candle 79 Cookbook that could complement many types of dishes especially Asian dishes.  I served it with the Nori- and Sesame-Crusted Seitan.  The tiny bit of toasted sesame oil gave these peas an Asian flare while the ginger gave them a nice kick. The ginger doesn't stick well to them though so you have to be sure to get some ginger on your fork along with the peas to get the full flavor profile.

Gingered Sugar Snap Peas
Serves 4-6

  • 1 pound sugar snap peas, trimmed
  • 1 tsp grapeseed oil
  • 1/4 tsp toasted sesame oil
  • 1 T chopped shallot
  • 1 T finely chopped fresh ginger
  • Pinch of sea salt

Bring a pot of water to a boil. Add the peas and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking.

Heat the grapeseed and sesame oils in a saute pan over medium heat. Add the shallot and ginger and saute until softened, about 2 minutes. Add the peas and salt and saute, stirring often, until just tender 2 to 3 minutes.

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