ASIAN SUGAR SNAP PEAS

 

                                                                         

I love sugar snaps.  In fact when I am serving a dip they are my favorite dipper.  However, I prefer them blanched rather than raw when used as a crudite.  Years ago when I was on the South Beach Diet, I came across this recipe.  Now they are my favorite side dish when serving an Asian-influenced meal, and they are so quick and easy to make.  Yesterday I wanted to make a healthier meal so I served the Asian Ground Turkey in lettuce cups (on the blog under Poultry)  and made these as a side dish.  It was a light meal, but we were ready for something light so it was perfect!  Today I will probably use that ground turkey in a salad and toss some of these into it.  

1 lb fresh sugar snap peas

2 TB light soy sauce

Scant t sesame oil

1 t Sriracha sauce (or more if you like spicy)

3 slices fresh ginger root

2 lg garlic cloves, sliced

1 TB peanut oil

1 t black sesame seeds or toasted sesame seeds for garnish, optional

Remove the strings from each sugar snap pea then slice each one on the diagonal.  Mix the soy sauce, sesame oil and Sriracha sauce in a small bowl and set aside.

Cut slices of ginger and garlic to use for seasoning the oil.  Preheat a wok or heavy frying pan for at least a minute.  Once the pan is hot, add the oil and let it heat until it is shimmering (about 15-30 seconds).  Add the sliced ginger and garlic and stir-fry just long enough so they become fragrant and season the oil, then remove and discard.  Be careful not to let them brown or they will have a bitter taste.

Add the sugar snaps and cook over high heat, stirring constantly until the peas turn bright green and are just starting to cook, about 2 minutes.  Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 2 minutes more.  Sprinkle with sesame seeds and serve.