Sometimes the easiest things are the most satisfying.These gorgeous bright green sugar snaps peas deliver the goods. They are crunchy and salty with just a hint of sesame from the oil. I love the black sesame seeds for the pop of contrast against the green.
I serve sugar snap peas as a side dish with lots of different dinners but my kids especially love it with my Chicken Teriyaki. I often keep them on hand in case someone needs something crunchy and salty to munch on. Seriously, they are so good at the Farmers Market right now I’m loading up on them every week! They also make regular appearances in Lily’s lunch box! You will love them!
- 1 pound sugar snap peas
- Sesame oil
- Kosher salt
- Black sesame seeds
- Boil large pot of salted water.
- Prepare bowl of ice water.
- Trim ends and remove string from each pod.
- Blanch pods in boiling salted water for 1-2 minutes.
- Remove from boiling water and immediately submerge in ice water to stop cooking.
- Remove pods from ice water. Pat dry.
- Toss snap peas with enough sesame oil to lightly coat pods. Season with kosher salt to taste.
- Add desired amount of black sesame seeds.