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Sesame Ginger Sugar Snap Peas
Sesame Ginger Sugar Snap Peas
Posted on March 8, 2017 at 9:49 AM
Quick easy & tasty side dish.
Casein-Free Clean Eating Dairy-Free Easter Easy Fall Fast Gluten-Free Hanukah High-Fiber Hot Japanese Kid Favorite Kosher Lacto Vegetarian Lactose-Free Less Than 15 Min Light Low Budget Low-Calorie Low-Fat Low-Sodium No Shellfish No Tree Nuts Nut-Free Passover Re-heatable Sautee Savory Side Dish Skillet Sophisticated Spring St. Patrick's Day Summer Sweet Thanksgiving Vegan Vegetarian Winter
1 pound Sugar Snap Peas, stem ends cut off & destringed if necessary
Step 1 String the peas by beginning at the tip of the pea and pulling it down (if the peas are very young and fresh you can omit this step). Cut off the stem ends and leave the peas whole. Place in a colander and rinse under cold water. Shake well to drain.
1 tablespoon VSOP Toasted Sesame Oil
2 tablespoons VSOP Organic Garlic Extra Virgin Olive Oil
1 large Shallot, finely minced
Step 2 In a large skillet heat the oils over medium high heat. Add the shallot and saute for about 3-5 minutes.
1 teaspoon Garlic, finely minced
1 tablespoon Fresh Ginger, finely shredded
12 teaspoon Fine Sea Salt, to taste
12 teaspoon Fresh Cracked Black Pepper, to taste
Step 3 Add the garlic and ginger and saute for another minute. Then add the cleaned sugar snap peas. Season with salt and pepper. Toss to combine and cook for about 2 to 4 minutes, depending on how large they are. Do NOT overcook.
2 tablespoons VSOP Honey Ginger Aged White Balsamic Vinegar
Step 4 Add the white balsamic vinegar and saute for another minute to glaze. Serve immediately. ENJOY!

Comments (1)

VSOP Taproom (via Kitchen Monki)
1 year ago

You can also add 1 tablespoons of sesame seeds just before serving if desired.

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