Other than the time it takes to trim the sugar snap peas, this side dish takes about ten minutes maximum – and who doesn’t want that?
When I think of sugar snap peas, I think of my Mom. These sesame sugar snap peas are a summer staple in our house because they are delicious and, most importantly, so easy to make. The crunchy sweetness of these sugar snap peas is evident by the fact that you can prepare them so simply, and even eat them raw. That’s why, when you cook them, you really only need to sauté them briefly to allow them to soften somewhat and to bring out the color vibrancy a bit more.
Make these as a side to any Asian inspired dish or as part of these Chicken Teriyaki Bowls!
Sesame Sugar Snap Peas
Yield 4 servings
- 2 teaspoons toasted sesame oil
- 1 teaspoon avocado oil
- 2 cups sugar snap peas, trimmed
- 1 tablespoon sesame seeds (black or white)
- salt and pepper
- In a large skillet or wok, heat the sesame and avocado oils over medium high heat.
- Cook the snap peas for about 5 minutes, until they turn bright green and are a bit tender.
- Add the salt, pepper, and sesame seeds and stir to combine.
Courses Lunch or Dinner