Rate this recipe
0/5
(0 Votes)
Ingredients
- 1 1/2 cups trimmed fresh sugar snap peas
- 1 1/2 cups trimmed fresh now peas
- 1 T soy sauce
- 1 T pomegranate or cranberry juice
- 1 T white vinegar
- 1 T canola oil
- 2 t minced fresh ginger
- 1 t sugar
- 1 T black or regular sesame seeds
- 1 cup frozen baby English peas, thawed
Details
Servings 4
Preparation
Step 1
Arrange sugar snap peas and snow peas in a steamer basket over boiling water.
Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain.
Whisk together soy sauce and next 5 ingredients in a large bowl.
Heat sesame sees in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant. Add hot sesame seeds to soy sauce mixture, stirring until blended. Add sugar snap peas, snow peas, and thawed English peas, tossing to coat.
You'll also love
- kokee cornbread 0/5 (0 Votes)
- Banana Bread (with cauliflower) 0/5 (0 Votes)
- Asian sugar snap peas and shelled... 0/5 (0 Votes)
- Black Eyed Pea Dip (Vegan) 0/5 (0 Votes)
Review this recipe