Sesame Sugar Snap Peas
If you’re looking for a quick and easy recipe to trim a few calories from your diet, look no further than our sesame sugar snap peas recipe! Sesame oil provides the intense flavor you love, so you don’t have to go crazy with ingredients or effort.
The trick to making these super delicious little treats is to blanch the peas right after they’re put to boil. Blanching not only softens the snap peas, but will also brighten their color for presentation.
You can shock any of your favorite warm vegetables—to do so, simply the peas or any other blanched veggies in a bowl of ice water to shock the little devils, then strain immediately. In this recipe, the sugar snap peas will stop cooking right away, and will develop a soft yet slightly crispy texture.
Sesame Sugar Snap Peas Recipe
- 10 oz sugar snap peas
- 1/2 tsp sesame seeds
- 1 1/2 tsp sesame oil
- 1/4 tsp kosher salt
- 1/2 tsp sugar
- Fill a small saucepan half full of water and bring to a boil over high heat. While the water is coming to a boil, fill a medium-sized mixing bowl half full of ice water and set aside.
- Add the snap peas to the boiling water, reduce heat to medium, then cook peas 1-2 minutes, just to slightly soften. Drain and immediately submerge the peas into the bowl of ice water, then drain ice water from the peas and set aside to dry a little bit.
- Place a 10-12 inch skillet over medium heat and add sesame seeds into the dry pan. Toast the seeds, stirring constantly for approximately 4-5 minutes, or until they change from a pale blond to a light golden color. Transfer the seeds from the pan into a small bowl, then set aside.
- Return the skillet to the heat and add the sesame oil. Allow the oil to heat for just a second before adding in the sugar snap peas—be careful, as moisture from the peas might cause the oil to spatter. Stir to coat the peas in the oil, then sprinkle with salt, sugar and sesame seeds. Cook just long enough to warm the peas through. Serve immediately and enjoy!