sauteed pea pods with soy chili aioli

By sanmo_babe

Ingredients

• 1 pound English peas in their pods (about 4 cups)
• 3 tablespoons fresh lemon juice
• 1 ½ tablespoons Dijon mustard
• 3 tablespoons fish sauce
• ¾ teaspoon Sriracha (Asian chile sauce)
• 4 large garlic cloves, minced
• 1 ½ tablespoons soy sauce
• 3 tablespoons extra-virgin olive oil
• ¼ cup mayonnaise
• 1 tablespoon unsalted butter

Details

Servings 4

Preparation

Step 1

1. Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then transfer to the ice bath. When the peas are cool, drain them and set aside.
2. In a medium bowl, whisk together the lemon juice, mustard, fish sauce, Sriracha, garlic, soy sauce and olive oil until emulsified. Transfer 3 tablespoons of the chile-soy sauce into a small bowl and whisk in the mayonnaise to make the aioli; reserve the rest of the chile-soy sauce.
3. In a large skillet, heat the butter over medium-high heat. Add the peas and 2 tablespoons of chile-soy sauce; cook for 3 to 5 minutes or until the pods begin to brown in places. Once the peas are cooked, transfer to a bowl and toss with the remaining chile-soy sauce.