Happy Boy Recipes
They've Still Got Their Snap
TYPE: Side, Vegetarian, Vegan, Lunch/Dinner
Garlic Ginger Sugar Snap Peas
Delicious Made With Green Beans Too!
Total Time: 30 min. Servings: 6
Posted by Lori
It's a rare occasion that I cook sugar snap peas. I usually eat up their delightfully snappy sweetness right out of the bag. But if I am going to cook them, this is my flavor combination of choice. I tried making this once when I couldn't find green beans for a similar recipe and I was very, very happily surprised by how well the snap pea flavor brightened things up a bit.
1 1/2 - 2 lbs, sugar snap peas, little stems and strings removed
2 (or more!) garlic cloves, minced or garlic-pressed
1 T grated peeled ginger
1 1/2 T tamari or soy sauce
1 T seasoned rice vinegar,
1 1/2 T olive oil
1/2 teaspoon toasted sesame oil
1 T sesame seeds, toasted
Blanch the sugar snap peas for just one minute - only boil longer if you prefer them to be less snappy - then drain and plunge into an ice bath. Drain again and pat dry so the dressing doesn't become watered down.
Before or after blanching the peas, combine garlic, ginger, tamari, rice vinegar, olive oil and sesame oil in a mug or bowl and whisk together with a fork. I like to mix the dressing in a small jar, if I can find one, and shake vigorously to combine the flavors.
Toss the snap peas with the dressing in a shallow serving dish and serve sprinkled with sesame seeds. Or, if you have extra time, allow the peas to marinate a bit in the dressing and add sesame seeds right before serving.
Follow the Farm
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!