This little side dish was inspired by the sugar snap peas at our local co-op. I used to buy them nearly every other time I went to the grocery store because my son will reliably eat them, and I’m always trying to get more vegetables, fiber, and protein into his little body. Sugar snap peas accomplish all of that in one fell swoop!
So, this isn’t the most original idea but it is a recipe that works well as a side dish for nearly any entree. It’s great for picnics and potlucks and you can make it in under twenty minutes. It also keeps well in the fridge—the pea pods might discolor slightly due to the vinegar and soy sauce, but they’ll taste even better after marinating for a day or two.
Sesame sugar snap peas
Prep
Cook
Total
Yield 4 servings
Ingredients
- ½ lb. sugar snap peas
- 2 spring onions (or 4 scallions)
- 1 T black sesame seeds
For the dressing:
- 2 T sesame oil
- 1-2 T soy sauce
- 1 T coconut vinegar (apple cider or rice vinegar also work well)
- ½ tsp. agave syrup
- ¼ tsp. Ume plum vingar
- ¼ tsp. grated ginger
Instructions
- Put an inch or two of water in the bottom of your steamer pot and put it in the stove to boil.
- Remove the flower/stem from the pea pods. When they're all de-stemmed, throw them in the pot.
- While the peas steam, slice the spring onions or scallions very thinly, including some of the greens.
- Measure the ingredients for the sauce and add them to a mixing bowl with the onions and sesame seeds.
- Stir the peas once or twice to ensure they get even heat.
- After about five minutes, when they have all turned bright green, remove the peas from the heat and rinse thoroughly with cold water.
- Put the pea pods into the mixing bowl with the rest of the ingredients and mix well to coat.
- For best results, allow the pea pods to marinate for at least a couple hours before serving.
Notes
The pea pods will keep well in the refrigerator for up to five days.
For a nice variation, add grated garlic and/or orange zest.