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Sugar Snap Peas with Orange Sesame Asian Dressing

 
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Slightly sweet orange Asian flavors dressing coats the sweetness and crispness of the sugar snap peas in this light quick and easy side dish.

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

15

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

3 cups sugar snap peas
*
1 teaspoon salt
for blanching
½ tablespoon sesame seeds
toasted in a skillet
Asian dressing
1 teaspoon honey
1 teaspoon soy sauce, tamari
sodium reduced
1 ½ tablespoons orange juice
1 ½ tablespoons rice vinegar
1 each scallions, spring or green onions
minced
½ teaspoon ginger
fresh, grated using a microplane or very finely minced
*
½ tablespoon olive oil, extra-virgin
or peanut oil
1 teaspoon sesame oil
teaspoon black pepper
freshly ground (to taste)
*

Directions

Add enough water to adequately cover the sugar snap peas and bring to the boil. Prepare a bowl with ice water to "shock" the sugar snap peas after blanching.

Add the teaspoon of salt and the sugar snap peas and cooked until tender-crisp, about 2 minutes.

Drain and shock the sugar snap peas in ice water. This will lock in the color, stop the cooking and prevent them from shriveling. You could also run the peas under very cold running water to make things a touch simpler. Drain and pat dry with a towel.

This can be done up to one hour in advance.

In a small bowl, whisk together the honey, soy sauce, orange juice, rice wine vinegar, minced green onions, ginger, oil, sesame oil and black pepper.

Set aside until ready to use. This can be done several hours in advance.

Toss the sugar snap peas with the dressing. Sprinkle with the toasted sesame seeds before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 3974% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 665mg 28%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 4%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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