Dana Treat – Treat Yourself
Addictive
Posted February 9, 2012
Don’t let the simplicity of this recipe fool you into thinking these are nothing special. They are special. They can be made even more so by the addition of a bit of minced garlic and ginger, added about a minute before the snap peas, but they are equally delicious without. I had some gomasio, a Japanese condiment made from white and black sesame seeds and salt, on hand and used that to garnish but plain old sesame seeds are good too.
1 tbsp. canola oil
10 ounces sugar snap peas, strings removed
1 tsp. kosher salt
2 tsp. toasted sesame oil
2 tbsp. soy sauce
Sesame seeds (for garnish)
Place a medium sauté pan over medium-high heat. Drizzle in the canola oil and swirl around the pan. Add the snap peas and salt and cook, tossing occasionally, for 3 minutes, or until starting to brown in places. Drizzle in the sesame oil, give the peas a toss, then pour in the soy sauce. Cook for one more minute, just until the sauce starts to get syrupy, then pour out onto a serving plate. Garnish with sesame seeds.
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