Fourth of July

Snappy Ginger GarlicĀ Peas

July 21, 2014
0 Stars
Photo by Russ Rowland
  • Serves 4
  • 1 pound sugar snap peas, trimmed
  • 1 tablespoon grated peeled ginger
  • 2 teaspoons seasoned rice vinegar
  • 1.5 tablespoons garlic olive oil
  • 2 tablespoons sesame seeds, toasted
In This Recipe
  1. Prepare a bowl with icy water and set aside. Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer to a bowl of icy water to stop the cooking. Drain peas and pat dry.
  2. Whisk together ginger, vinegar, and oil. Add peas and sesame seeds and mix. Season with salt and pepper.

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