Photo: Brian Woodcock; Styling: Cindy Barr
Serves 4 (serving size: 1/2 cup)

Sugar snap peas and snow peas make up Snap Pea Sauté. This quick side dish is finished with rice vinegar and 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.

Chef's Notes

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Ratings & Reviews

Napes77's Review

January 04, 2014
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!