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Sesame Ginger Sugar Snap Peas

6/28/2018

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Cooking with Sugar Snap Peas:

Ok, first things first. Sugar snap peas are arguably the BEST raw snack to exist. Am I right?

However, they're also delicious cooked, as long as you follow this one critical rule: don't over cook them.

Sugar snap peas will only take a few minutes to cook to perfection. Just enough to bring out a touch of sweetness, but maintain that crunch we all love and vibrant green color. If you overcook them, they can become mushy and/or bitter - not the qualities we are looking for.

While you can cook sugar snap peas in many different ways - grill, roast, steam, etc. - a simple saute or pan fry just might be the easiest! For this recipe, I wanted to pull in the intense flavors of ginger, garlic, and chili to complement the sweetness of the peas. 

It took all of 5 minutes (maybe) and they taste and look amazing! These would be perfect as a side dish, with other veggies in a stir fry, or as an appetizer at a summer party. They would be delicious chilled and served cold as well!
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​These sugar snap peas were picked up from my CSA (farm share) through Heron Pond Farm. The pickup location is only a couple miles from my house, so it could not be easier for me to find local food. They're also at the weekly farmers markets, and members receive 10% off additional produce - yes, I bought some extra strawberries this week! 'Tis the season!

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Sesame Ginger Sugar Snap Peas

1 tsp toasted sesame oil
1 garlic clove, grated on microplane
1 tsp ginger, grated on microplane 
1 pint sugar snap peas (about 1.5 cups or so?)
Optional: sambal oelek (chili paste)

​In a skillet on medium or medium-high heat, add the sesame oil, followed by the remaining ingredients. Saute for about 3 minutes until fragrant and the peas begin to soften, but are still bright green. Do not over cook - they should still have color and crunch! Remove from heat and sprinkle with sesame seeds. 

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