Nutty sesame oil balances the sparkle of fresh ginger. A combo of black and white sesame seeds makes for striking presentation, but if you can't find the black ones, just use 2 teaspoons of white seeds.

Source: Midwest Living


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

85 calories; fat 4g; cholesterol 5mg; saturated fat 2g; carbohydrates 8g; mono fat 1g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 3g; vitamin a 291.5IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 40.3mcg; sodium 304mg; potassium 186mg; calcium 60.6mg; iron 0.9mg.