Quick Sesame Snow Peas
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The first snow peas of the season are out and they are so fresh, crisp, and green, I’d like to eat them every day! Here’s a favorite way to quickly cook snow peas, putting their crisp texture front and center.
They’re cooked in light sesame oil, which really complements that fresh flavor and texture. I cook them fast over high heat, then squeeze a little lemon juice over to keep them bright. Eat quickly and enjoy the taste of spring.
Tester’s Notes
Upon initially reading through this recipe, it seemed way too good to be true. Three ingredients, less than five minutes of cook time — what was I missing? And, where was the catch? Turns out, the only thing I was missing was that I’d been reserving snow peas for snacking and stir fries only. This is the kind of quick side dish everyone needs to keep in their back pocket. It’s so simple, and versatile enough to pair with just about any type of main dish.
What makes these snow peas really stand out is the squeeze of fresh lemon they get after being taken off the heat. Mixed with the savory sesame oil and salt, it rounds out the flavor, hitting all the high notes.
Watch More In Organize & Clean– Kelli , March 2015
Comments 2 RatingsQuick Sesame Snow Peas
Yield Serves 2
- alcohol-free
- egg-free
- paleo
- peanut-free
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- red-meat-free
- dairy-free
- fish-free
- vegetarian
- shellfish-free
- vegan
- soy-free
- wheat-free
- Calories 112
- Fat 7.1 g (10.9%)
- Saturated 1.0 g (5.1%)
- Carbs 9.8 g (3.3%)
- Fiber 3.3 g (13.4%)
- Sugars 4.8 g
- Protein 3.3 g (6.7%)
- Sodium 326.7 mg (13.6%)
Ingredients
- 1 tablespoon
sesame oil
- 1/2 pound
fresh snow peas, washed and patted dry
-
Juice of 1 medium lemon (about 3 tablespoons)
-
Kosher salt or flaky salt
-
Freshly ground black pepper
-
Sesame seeds, for garnish (optional)
Instructions
-
Heat the sesame oil in a large sauté pan until almost smoking. Add the snow peas and turn the heat down a little so they don't burn. Cook, shaking the pan and tossing, for about 1 1/2 minutes, or until just barely warmed through and tender-crisp.
-
Remove from the heat and toss with the lemon juice. Set aside to rest for a few moments, partially covered with a plate or splatter screen. Test after 5 minutes; they should still be crisp but more tender. Toss with salt and pepper and eat immediately.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
Faith Durand
Editor-in-Chief
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook , as well as Bakeless Sweets . She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
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Source : food
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