Sesame-Ginger Snap Peas
Crisp snap peas quickly tossed with toasted sesame oil, fresh ginger, and a splash of soy. Bright, crunchy, and ready in about 15 minutes.
15 mins
4 servings
Ingredients
- 2 cloves of Garlic
- 1 tablespoon Ginger
- 1 pound Sugar Snap Peas
- 1 teaspoon Rice Vinegar
- 1 ½ tablespoons Soy Sauce
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Neutral Oil
- 2 teaspoons Sesame Oil
- 1 teaspoon Sesame Seeds
- ½ teaspoon Honey
Directions
- Mise en place: rinse the sugar snap peas, pat them completely dry, finely mince the ginger and crush the garlic cloves.
- Place a large sauté pan on the stove, set the burner to medium‑high, and let a tablespoon of neutral oil heat until it ripples, then add the peas and stir continuously for three to four minutes until they become a bright emerald and acquire a few blistered spots.
- Push the peas to the edge of the pan, pour in two teaspoons of toasted sesame oil, and immediately introduce the ginger and garlic, cooking for about thirty seconds while tossing so the fragrance develops.
- Return the peas to the center of the pan, then pour over one and a half tablespoons of soy sauce, a teaspoon of rice vinegar, a piece of honey, and a pinch of red pepper flakes, tossing everything together for another minute to coat the vegetables while keeping them crisp‑tender.
- Finish by sprinkling a teaspoon of toasted sesame seeds over the mixture, give a quick final stir, and serve the dish right away.
