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Sugar Snap Peas with Sesame Seeds
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.
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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.
