February 9, 2012

Short and sweet today.  You may recall that I promised lots of food this week.   There is lots of food waiting to be talked about but no time to talk about it in.  Next week!

Do you have a thing that, no matter how much you make, it all gets eaten?  Up until last spring, I had that experience with only two things.  Popcorn and guacamole.  Then, in one of my cooking classes, I made these snap peas and was astounded to watch every last one of them get eaten.  Dinner parties – gone.  Last month’s yoga retreat – gone.  They are addictive, salty, nutty, crunchy.  They are also quick, healthy, and vegan.

I always de-string my snap peas and I have been surprised to hear that other people don’t do so.  I find if I don’t do that, this charming vegetable becomes less charming.  The fibrous string is hard for me to choke down so if you haven’t done this step, give it a try.  They don’t always come off.  In my experience, the fresher the pea, the more readily the string comes off but I don’t know if there is any scientific basis in that.  Using my fingers, I just “snap” one end and pull it towards the middle along the top of the pea and then “snap” the other end and pull it toward the middle along the bottom.

One Year Ago:  Dried Cranberry and Ginger Canoli
Two Years Ago:  Apple Torte
Three Years Ago:  Vegetarian Caesar Salad

Sesame Snap Peas
Dana Treat Original
Serves 4

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.


  1. […] sesame oil, give the peas a toss, then pour in the … … Go here to see the original: Addictive | Dana Treat – Treat Yourself ← Heart Healthy Foods | Healthé […]

    Pingback by Addictive | Dana Treat – Treat Yourself | Organic Rapeseed Oil — February 9, 2012 @ 7:55 pm

  2. I just made the same thing with asparagus! I needed something to go w/ Asian food…… was so good! I will try it w/ the snap peas in the spring when they are super fresh! xo

    Comment by stacey snacks — February 9, 2012 @ 9:34 pm

  3. De-stringed snap peas are much better, agreed.
    This dish looks so simple and I am sure it is as addictive as you say. I might try it with some shrimp or tofu and rice for a dinner.

    Comment by Rachel — February 9, 2012 @ 10:53 pm

  4. Sugar snap peas are one of my favorite foods. This looks like an addictive snack!

    Comment by Willa — February 9, 2012 @ 11:03 pm

  5. Snap peas are actually my favorite summer vegetable. They are SO SWEET then and I could eat them like candy. After destringing them. I HATE those strings.

    I foresee myself devouring batch after batch of this. Singlehandedly.

    Comment by Joanne — February 10, 2012 @ 4:26 am

  6. I’m not a vegetarian or vegan, but I love your recipes and will try this one soon. My daughter is a vegetarian so I save the good ones for her visits..Thanks, love you blog…

    Comment by Sharon — February 10, 2012 @ 4:51 pm

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