I was looking for something new to do with the sugar snap peas. We bought a giant bag at our local bulk item store. While we typically eat them raw, I decided to take a different route since we had so many. My children love Asian food and sesame chicken, so I got inspired and dragged out the wok. I believe using the ingredients that I did, that I would still consider this a healthy recipe considering we normally just snap the ends and eat them raw. They would make a decent side to any Asian-inspired dish, or if you're like my husband...add it to any type of dish and simply call it "fusion."
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
Sesame Sugar Snap Peas
- Wash, dry, and trim the ends of the sugar snap peas.
- Heat the sesame oil in a wok at medium heat until very hot.
- Add the sugar snap peas to the heated oil and fry for five minutes or until tender but still crisp.
- Add the garlic, sesame seeds, and soy sauce to the oil and peas and fry for an additional 3-5 minutes.
- Serve warm (though I eat them cold the next day too).
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