8oz.sugar snap peas, string removed and trimmed (if needed)
½tbsp.grapeseed oilor other neutral tasting oil
1tsp.toasted sesame oil
½tbsp.toasted sesame seeds
In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.
Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.
Turn off the heat, add the sesame oil, and stir.
Sprinkle with sesame seeds and serve.
Tips and Tricks
Make them simple to chew. Remove the string or use stringless pea variety so that you can easily bite into them and have a crisp and clean bite.
Add other veggies. Sugar snap peas pair perfectly with other types of veggies. Add in red pepper, onions, mushrooms, etc. to have even more veggies with your dish.
Choose the right kind of peas. Now that you know the difference between the two, make certain to use sugar snap peas and not snow peas for this recipe!
Don't overcook the peas. There is supposed to be a bit of a crunch with these peas so don't try to keep cooking them until they "soften". Just think of them as crunchy cooked peas!
How to store and reheat
You can store these Asian Sugar Snapped Peas in an airtight container in the fridge. When you're ready to eat, you can pop them in the microwave to warm up or add a bit more sesame oil into a pan and heat them up quickly on the stove.I would recommend topping them with even more fresh toasted sesame seeds once you reheat as well.