Snappy Ginger Garlic Peas

By • July 21, 2014 0 Comments

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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
  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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