Sesame Ginger Snap Peas with Toasted Sesame Seeds

Sesame Ginger Snap Peas with Toasted Sesame Seeds

Crisp snap peas get a quick toss in a glossy ginger-sesame glaze for a fast side.

Total 18 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Snap peas are blanched briefly to keep their crunch, then stir-fried with fresh ginger and garlic in a savory sesame sauce. Finished with toasted sesame seeds, this side comes together in under 20 minutes and pairs well with stir-fries, grilled fish, or rice bowls.

Ingredients

  • 1 pound sugar snap peas, trimmed
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon toasted sesame seeds
  • 1 green onion, thinly sliced

Method

  1. Bring a pot of water to a boil and add the trimmed snap peas. Blanch for 1 minute, then drain and transfer immediately to a bowl of ice water to stop the cooking.

  2. Drain the snap peas well and pat dry with a towel.

  3. In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, and honey.

  4. Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

  5. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.

  6. Add the snap peas to the skillet and stir-fry for 2 to 3 minutes, until crisp-tender and lightly charred in spots.

  7. Pour the sauce over the snap peas and toss to coat evenly, cooking for another 30 seconds until the sauce glazes the peas.

  8. Transfer to a serving dish and sprinkle with toasted sesame seeds and sliced green onion before serving.

Rate this recipe

★ 3.6 (1)

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    Sesame Ginger Snap Peas with Toasted Sesame Seeds

    Snap peas are blanched briefly to keep their crunch, then stir-fried with fresh ginger and garlic in a savory sesame sauce. Finished with toasted sesame seeds, this side comes together in under 20 minutes and pairs well with stir-fries, grilled fish, or rice bowls.

    18 min 4 servings 95 cal

    Ingredients

    • 1 pound sugar snap peas, trimmed
    • 1 tablespoon vegetable oil
    • 1 tablespoon fresh ginger, minced
    • 2 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 1 teaspoon rice vinegar
    • 1 teaspoon honey
    • 1 tablespoon toasted sesame seeds
    • 1 green onion, thinly sliced

    Method

    1. 1

      Bring a pot of water to a boil and add the trimmed snap peas. Blanch for 1 minute, then drain and transfer immediately to a bowl of ice water to stop the cooking.

    2. 2

      Drain the snap peas well and pat dry with a towel.

    3. 3

      In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, and honey.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until shimmering.

    5. 5

      Add the ginger and garlic and stir-fry until fragrant, about 30 seconds.

    6. 6

      Add the snap peas to the skillet and stir-fry for 2 to 3 minutes, until crisp-tender and lightly charred in spots.

    7. 7

      Pour the sauce over the snap peas and toss to coat evenly, cooking for another 30 seconds until the sauce glazes the peas.

    8. 8

      Transfer to a serving dish and sprinkle with toasted sesame seeds and sliced green onion before serving.