Minty Snap Peas

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.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 316mg
  • Calcium: 53mg

Ingredients

  • 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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Minty Snap Peas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy