Sugar Snap Peas with Orange Sesame Asian Dressing

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.