I’m seeing sugar snap peas showing up in the farmers’ market. This is a quick way to prepare them. You can eat them right away as a side dish while they are warm or refrigerate them and take them on a picnic.
- 1 Lb Sugar Snap Peas
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Shoyu, Tamari or Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Canola Oil
- 1 tsp Sugar
- 1” Fresh Ginger – finely minced
- 1 Small Garlic Clove – finely minced
- 1 tsp Sesame Seeds
- 1 tsp Black Sesame Seeds
Set a large pot of salted water over high heat and bring to a boil. Using a pairing knife, trim the stem end of the sugar snap peas pulling the stringy part off along with it.
Make the dressing by combining the rice vinegar, shoyu, sesame oil, canola oil, sugar, ginger and garlic in a jar. Screw the lid on tightly and shake vigorously.
Drop the sugar snap peas in the boiling water and cook them for about 3 minutes. Drain and rinse under cool water. Then put the sugar snap peas in a bowl, add the dressing and the sesame seeds and give it all a good toss. These can be eaten right away or chilled.