Sugar Snap Peas with Sesame Seeds | Midwest Living

Sugar Snap Peas with Sesame Seeds

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Sugar Snap Peas with Sesame Seeds

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  • Makes: 4 servings
  • Start to Finish 20 mins

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Ingredients

  • 3 cups fresh sugar snap peas (about 12 ounces) or frozen loose-pack sugar snap peas
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons butter
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon white sesame seeds, toasted
  • 1 teaspoon black sesame seeds

Directions

  1. 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.
  2. 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. Makes 4 side-dish servings.

Note

  • 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.

Nutrition Facts

(Sugar Snap Peas with Sesame Seeds)

Servings Per Recipe 4, calcium (mg) 61, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 1, Trans fatty acid (g) 0, Monosaturated fat (g) 1, sat. fat (g) 2, fiber (g) 2, Polyunsaturated fat (g) 1, sugar (g) 3, vit. A (IU) 292, vit. C (mg) 10, cal. (kcal) 85, Thiamin (mg) 0, Riboflavin (mg) 0, pro. (g) 3, Potassium (mg) 186, sodium (mg) 304, carb. (g) 8, Fat, total (g) 4, iron (mg) 1, chol. (mg) 5

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