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.
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.