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Sugar Snap Peas with Sesame Seeds
- Makes: 4 servings
- Start to Finish
Nutty sesame oil balances the sparkle of fresh ginger. A combo of black and white sesame seeds makes for striking presentation, but if you cant find the black ones, just use 2 teaspoons of white seeds.
fresh sugar snap peas (about 12 ounces) or frozen loose-pack sugar snap peas
grated fresh ginger
toasted sesame oil
ground black pepper
white sesame seeds, toasted
black sesame seeds
Remove strings and tips from fresh peas. Cook fresh peas, covered, in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. (Or, cook frozen peas according to package directions.) Drain well. Transfer peas to a large bowl; set aside.
In a small saucepan, cook ginger in hot butter for 1 minute. Remove from heat. Stir in toasted sesame oil, salt and pepper. Pour butter mixture over hot cooked peas; toss to coat. Sprinkle with sesame seeds. Serve warm, at room temperature or chilled.
- Toasting Sesame Seeds: Sesame seeds have a mildly sweet, nutty flavor that is enhanced by toasting. To toast, spread sesame seeds in a thin layer in a shallow, ungreased pan. A pie plate works well. Heat in a 350 degree F oven about 10 minutes, stirring once or twice. It is best to store the seeds in the refrigerator or freezer because sesame seeds have a high amount of oil and they tend to go rancid.
(Sugar Snap Peas with Sesame Seeds)
Servings Per Recipe 4, calcium (mg) 61, fiber (g) 2, Polyunsaturated fat (g) 1, Folate (µg) 40, Monounsaturated fat (g) 1, Trans fatty acid (g) 0, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 2, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, chol. (mg) 5, Fat, total (g) 4, carb. (g) 8, pro. (g) 3, cal. (kcal) 85, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 10, vit. A (IU) 292, Potassium (mg) 186, sugar (g) 3, sodium (mg) 304, iron (mg) 1