- 1
Ingredients
- 4 about 4 cups sugar snap peas, washed and trimmed
- 3 tablespoons toasted sesame seeds
- 1 tablespoon sugar
- pinch salt
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons dark sesame oil
Preparation
Step 1
Combine the sesame seeds and sugar and a pinch of salt in a mini food processor. Grind for about 60 seconds, until most of the seeds are coarsely ground. It's okay if a few of them stay whole.
Add the soy sauce, rice wine vinegar, and sesame oil, and pulse until the seeds turn into a sauce. If it seems very thick, add about a tablespoon of water, but you don't want to thin it so much that it won't coat the beans.
Bring a large pot of generously salted water to a boil. Blanch the sugar snaps for 5 minutes. Drain.
Place the sugar snaps in a medium bowl and toss with the dressing. This is best at room temp. You can make this a few days in advance and keep in the fridge and then just let come up to room temp before serving. Garnish with a few extra toasted sesame seeds.