pound sugar snap peas, trimmed
tablespoon grated peeled ginger
teaspoons seasoned rice vinegar
tablespoons garlic olive oil
tablespoons sesame seeds, toasted
- Prepare a bowl with icy water and set aside. Cook peas in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer to a bowl of icy water to stop the cooking. Drain peas and pat dry.
- Whisk together ginger, vinegar, and oil. Add peas and sesame seeds and mix. Season with salt and pepper.
Photo by Russ Rowland