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Archive for September 13th, 2021

I had purchased a small package of sugar snap peas from one of our green grocers in early August for a dish but I really only needed about a dozen of them so I had to find something to make with the leftovers before they expired. I decided to blanch them for a minute or so and dress them with toasted sesame oil, a splash of soy sauce with a splash of rice vinegar to serve with my prized pork Bulgogi recipe, it was lovely.

Quick Sugar Snap Pea Salad

A KitchenInspirations Original Recipe

Serves 2, as a side salad

Ingredients:

  • A handful of sugar snap peas, blanched
  • 15 mL toasted sesame oil
  • a splash of soy sauce
  • a splash of rice wine vinegar (unseasoned)
  • toasted black and white sesame seeds for garnish

Directions:

  1. Combine the dressing and pour over the blanched sugar snap peas and coat well.
  2. Plate and sprinkle sesame seeds over the top.
  3. Serve chilled.

Notes:

  • Sesame oil can be overwhelming, 15mL was enough for this amount of sugar snap peas, if in doubt, start with a small amount and taste.
  • I blanched the sugar snap peas for about 1 minute in boiling, salted water.

 

 

 

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