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
How to Make It
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.
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.