Minty Snap Peas

Leigh Beisch
Prep: 5 minutes; Cook: 2 minutes. I like to steam or blanch snap peas briefly (to remove the raw flavor) and then toss them in fresh herbs, rice vinegar, and soy sauce. They're so simple yet so good, and an excellent accompaniment to cooked seafood or meat.
6 servings (serving size: about 3/4 cup)


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1 1/2 pounds whole sugar snap or snow peas, ends snapped and veiny strings removed
5 tablespoons low-sodium soy sauce
4 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons sake (rice wine)
1/3 cup plus 2 tablespoons chopped fresh mint


1. Cook peas in boiling water 2 minutes or until crisp-tender; drain in colander and rinse in cold water. Drain again, blotting dry on paper towels.

2. Combine soy sauce and next 5 ingredients (through mint) in a bowl, stirring with a whisk. Add peas, and toss lightly to coat, tasting and adjusting seasoning if necessary. Serve as a side dish for grilled seafood, meat, or poultry.

Created date

July 2005

Nutritional Information

Calories 78
Fat 3 g
Satfat 0.0 g
Monofat 1 g
Polyfat 1 g
Protein 4 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 316 mg
Calcium 53 mg