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Ingredients
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1 pound
sugar snap peas, trimmed
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1 tablespoon
grated peeled ginger
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2 teaspoons
seasoned rice vinegar
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1.5 tablespoons
garlic olive oil
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2 tablespoons
sesame seeds, toasted
Directions
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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.
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Whisk together ginger, vinegar, and oil. Add peas and sesame seeds and mix. Season with salt and pepper.
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