Sugar Snap Peas Or Snow Peas With Ginger

5
Servings
10m
Prep Time
8-10m
Cook Time
18m
Ready In


"Modified from Southern Living June 2006. Substitute snow peas, if desired."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (101.2 g)
  • Calories 82.9
  • Total Fat - 3.3 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0 mg
  • Sodium - 160.6 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.8 g
  • Protein - 3.7 g
  • Calcium - 20.9 mg
  • Iron - 1 mg
  • Vitamin C - 5.7 mg
  • Thiamin - 0.1 mg

Step 1

In a dry large medium-hot skillet toast sesame seeds until light brown and fragrant. Remove from pan and set aside for garnish.

Step 2

Add the olive oil, garlic and ginger to skillet. Saute over medium heat for about one minute.

Step 3

Add water, salt, sesame oil, and peas to skillet. Turn up the heat and cover when water begins to boil. Reduce heat to simmer for about 2 minutes.

Step 4

Remove cover and turn up the heat, stirring the peas gently, until the water evaporates.

Step 5

Remove the peas to a serving platter; sprinkle with sesame seeds, if desired.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

These were so good. I cooked them just enough they were piping hot and totally crisp. The ginger permeated the peas and added a lovely flavor. The chili flakes gave them a bit of pep (I used a large pinch) Lovely looking, lovely tasting recipe. I cut the recipe back to two servings. It will be made many times. 11 JUne 15 I enjoyed them so much the other night I made them again tonight - They were justas delicious!

(8 Jun 2015)

QueenBea

I made these as directed except for omitting the red pepper flakes and they tasted wonderful. Very nice Asian side dish.

review by:
(24 May 2015)

Sue Lau

Easy and good. I used black sesame instead of toasting simply because that was what I found in the spice cabinet first. Served this with a little rice, teriyaki chicken and also a tossed salad with my own Asian dressing. Thanks for sharing!

review by:
(31 Jan 2015)