Spicy Sesame Sugar Snaps
15m prep 5m cook 20m ready
Blanched sugar snap peas are seared in a skillet with sesame oil, garlic, and chili, then finished with red wine vinegar and parsley. A quick and flavorful side dish or snack.
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Ingredients
- Kosher salt
- 227 g sugar snap peas strings removed
- 14.8 ml toasted sesame oil
- 1.5 clove garlic chopped
- 0.5 small red chile thinly sliced
- 1.23 ml red pepper flakes
- 14.8 ml red wine vinegar
- Chopped fresh parsley for serving
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 235 mg
- Iron: 3.73 mg
- Magnesium: 43.5 mg
- Phosphorus: 180 mg
- Potassium: 616 mg
- Zinc: 1.55 mg
Let's Cook
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Step 1.
Bring a medium pot of water to a boil; add a pinch of salt. Add the sugar snap peas and cook until almost tender, about 3 minutes. Drain well and transfer to a bowl of ice water. Let cool completely, then drain very well. Pat the peas dry with paper towels.
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Step 2.
In a skillet, heat the toasted sesame oil, chopped garlic, and sliced red chile (or red pepper flakes) over medium-low heat. Cook, stirring frequently, until the garlic is golden, about 2–3 minutes.
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Step 3.
Add the blanched and dried sugar snap peas to the skillet. Cook, stirring occasionally, until the peas are just warmed through, about 1–2 minutes.
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Step 4.
Remove the skillet from the heat. Stir in the red wine vinegar and ¼ teaspoon kosher salt. Sprinkle with chopped fresh parsley before serving.
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