Quick side dish, with an extra bonus because I love sesame oil.
Sautéed Snow Peas and Peppers
BettishaCrocker Posted: 04/13/12
JeffAxelrod Posted: 09/23/12
Simple and delicious. I didn't have red peppers on hand, so just used the snow peas. I cranked up the heat quite high in my non-stick pan to get more of a stir-fry. I probably killed the neighbor's canary in the process, but it made for a delicious side! The flavor of the toasted sesame oil does diminish significantly after cooking, so be sure to add some at the end as directed. Definitely err on the lower side of the oil though--as the other reviewers say, it does come out quite oily if cooked as directed.
Riggenbach Posted: 04/18/12
Very good and easy. I used frozen sugar snap peas.
carolfitz Posted: 03/22/12
Super-easy; not really a recipe but nice to have the proportions laid out. Served with CL's spicy basil chicken. Color, crisp side dish that paired nicely with the chicken.
erikisst Posted: 07/14/12
I always reduce the amount of oil in recipes and did so here as well. The taste of the sesame oil with the crispness of the veggies was delish! It was so quick and easy. Will make a lot more for sure!
skspillman Posted: 04/13/12
I doubled the vegetables and kept the sesame oil the same and still found this to be a bit oily. Next time I think I'll just stir the snow peas and pepper strips in with the spicy basil chicken.
JackieP021 Posted: 05/01/12
Recipes like these remind me that vegetables don't have to be boring. I used to think the only way to serve them was steamed. Thanks Cooking Light! I agree with skspillman, the peas were a bit oily. I might stir them in with the sesame brown rice.