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.
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/sesame-sugar-snap-peas/