Wednesday, January 15, 2014
Sesame Sugar Snap Peas (A Tasty Pupu/Snack and Alternative to Edamame)
I feel a bit of a cheat as this is probably the most basic Donna Hay recipe I could have picked for the I Heart Cooking Clubs focus on Asian dishes and ingredients this week. I needed something very quick and easy and these crisp, warm Sesame Sugar Snap Peas from Instant Entertaining fit the bill. They take less than 10 minutes to toss together--and that's just boiling the water to steam them with. Easy to pop in the mouth for an pupu (appetizer) or snack and a great alternative to edamame. They would also make a good side dish--perhaps with Donna's yummy Miso-Grilled Salmon that I made last month.
Sesame Sugar Snap Peas
Adapted from Instant Entertaining by Donna Hay
500g (about 1 lb) sugar snap peas, trimmed
2 tsp sesame oil
1/4 cup (2 fl oz) lemon juice
1 Tbsp sesame seeds, toasted
sea salt (I subbed in 2 tsp low-sodium soy sauce & omitted salt)
Steam the sugar snap peas over boiling water for 1-2 minutes or until tender and bright green. Toss with the sesame oil, lemon juice, sesame seeds and salt (or soy sauce) and serve warm. (As a snack with drinks or as a side dish.)
Notes/Results: These are crisp and tasty--especially when served warm. Although I liked the lemon and sesame oil mix, I did feel that it cried out for a touch of soy sauce to balance the acidity of the lemon. I replaced the salt with low-sodium tamari (gluten-free soy sauce alternative) and was happy with the taste. Fast to make, a nice pop of color on the plate and good flavor--I will make these again.
Get your Passport to Asia and check out all the fabulous dishes the I Heart Cooking Clubs participants made by going to the post and checking out the picture links.