Simple Sesame Snap Peas
There are days when I'm in the kitchen and I feel like a slave to a particular dish. On days like that, I've spent so much time on one aspect of the meal that the rest of it gets thrown together without any care or concern. Literally, I have been known to throw lettuce in a bowl and call it salad. No dressing or anything! It was starting to get a little too frequent and quite unacceptable, and I finally decided it was time to step up my game in the veggie side dish department.
When I go to the grocery store for the week I buy big bags of raw veggies. Broccoli, snap peas, and kale are usually in the mix. I had a huge bag of snap peas in the fridge and decided to make this recipe. It was so simple and took less than 10 minutes. The best part was that it really made a big difference to our meal! I had my parents over and the first thing my dad commented on was the ginger in the peas. It gives it a zing and really brightens up even the dreariest of winter meals. It's now a go-to dish in our house and pairs well with almost any dish, even if it isn't Asian!
- 3-4 cups snap peas
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2-3 tbs of water
- 2 tsp sesame seeds
- salt and pepper to taste
- I prefer to cook snap peas with the steam and saute method. Heat a medium to large pan over medium heat. Add the sesame oil, snap peas, garlic, and ginger to the pan. Saute for 2-3 minutes, or until the peas just start to brown.
- Add the 2-3 tbs of water to the pan and saute the peas until the water has evaporated. Season to taste with salt and pepper and add the sesame seeds before serving.