Sugar snap peas and snow peas make up Snap Pea Sauté. This quick side dish is finished with rice vinegar and toasted sesame seeds.
1 tablespoon dark sesame oil
1 tablespoon minced peeled fresh ginger
2 cups trimmed sugar snap peas
2 cups trimmed snow peas
1 tablespoon rice vinegar
1 1/2 teaspoons lower-sodium soy sauce
2 teaspoons toasted sesame seeds
How to Make It
Heat a large skillet over medium-high heat. Add sesame oil; swirl to coat. Add ginger to pan; cook 30 seconds, stirring constantly. Add sugar snap peas and snow peas. Stir-fry 2 minutes. Add vinegar and soy sauce to pan; cook 30 seconds. Sprinkle with toasted sesame seeds.
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Delicious and easy! Went great with the Pork Tenderloin and Cranberry Tabbouleh. Tonight I traded out the sugar snap peas and snow peas for green beans (they looked better at the store!). I tossed them with the sesame seed oil a little salt and pepper and then steamed them in the microwave. At the end I tossed with the toasted sesame seeds. Wonderful!
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