Jasmine's friends love this dish, expecially the Asian-style sauce. Preparation is quick and easy.
2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper
1 tablespoon oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon sugar
1/8 teaspoon salt
1 pound sugar snap peas, trimmed
1/2 cup julienne-cut carrot
1/2 cup drained, canned sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne-cut red bell pepper
2 teaspoons sesame seeds, toasted
How to Make It
To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.
To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
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I look forward to making this every spring when snap peas are in season. This is delicious. I just omit the mushrooms because they don't keep if you have leftovers. They aren't missed. This has been a keeper since first published!
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