sugar snap peas

Asian Spiced Sugar Snap Pea Salad with Lemon

Asian Spiced Sugar Snap Pea Salad with Lemon
By jgreghenry Published February 5, 2012
Prep time: 10
Yield:1 (Servings)

Ingredients:

  • 1 T rice vinegar
  • 2 t low sodium soy sauce
  • 1 t dark sesame oil
  • 1 t dark brown sugar
  • 1 t hot chile sauce (such as sriracha)
  • 8 oz sugar snap peas, strings removed, thinly sliced on the bias
  • 1 pn coarse sea salt, to taste
  • 1 pn shichimi-togarashi, or standard chile powder, to taste
  • 1 lemon, cut into 8 wedges

Directions

In a small jar mix the rice vinegar, soy sauce, dark sesame oil, brown sugar and hot chile sauce. Put on the lid and shake well. Place the sliced peas in a serving bowl, pour the dressing over them. Toss well. Season with salt and shichimi-togarashi, to taste. Serve with lemon wedges on the side for squeezing.

Bring The Green of Spring to the Table: Three Pea Sauté with Green Garlic and Mint

27 Apr 2010
fresh spring peas

I have been Mr. Springtime flavors here at Sippity Sup lately. Which means my fridge has quite a lot of half used bunches of gorgeous green stuff screaming to be used up while it's still, well– gorgeous and green!

So I am going to sauté the best of the best of my left overs into a really flavorful side dish. Now I warn you it's going to be very, very, (very) green. So if you stumbled over here hoping for something that would knock your socks off (maybe some sweet confection, or double chocolate snow cones with cherry LifeSaver sprinkles), you are going to be grandly disappointed. This isn't one of those BIG BANG "money" posts that people love to drool over. It's not a juicy burger, a rich and creamy pasta. It's not exotic, or particularly enviable. It's not even tied up with a curliqued ribbon.

Sippity Sup Continues »
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Three Pea Saute with Green Garlic and Mint

Three Pea Saute with Green Garlic and Mint
By jgreghenry Published April 27, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 2 c fresh english peas, shelled
  • 2 c sugar snap peas
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 green garlic stalks, sliced crosswise in 1/4" rounds, white and light green parts only
  • 0 salt and white pepper totaste
  • 2 c fresh pea tendrils, roughly chopped
  • 1 T mint leaves, chopped
  • 2 T italian parsley leaves, chopped

Directions

Prepare an ice bath in a bowl large enough to hold the blanched English peas. Bring a pan of lightly salted water to a boil, add the English peas and cook about two minutes. Drain the pan and quickly immerse the blanched peas in the ice bath. Set aside. Prep the sugar snap peas by slightly trimming the woody ends, then slice them crosswise (pod and all) into 1/4-inch sections. Heat 1 T butter and 1 T olive in a medium sized sauce pan, set over medium-high heat. Add the sliced green garlic and cook until softened somewhat, about 2 minutes. Add the Sugar snap peas and let them cook undisturbed, until the begin to color. Stir the pan and let them cook another few minutes. They should be slightly caramelized. Add the peas to the pan and cook about 5 minutes, stirring often. Season with a bit of salt and pepper to taste. Remove the pan from the heat and stir in the pea tendrils, stir to combine. They should wilt some from the heat. Taste for seasoning once more. Sprinkle with mint and parsley, mix well. Serve warm as a spring side dish.

Notes:

serves 4 Source: Evan Funke from KCRW's Good Food