Serves: 4
Ingredients
-
1
pound sugar snap peas, trimmed
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1
tablespoon grated peeled ginger
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2
teaspoons seasoned rice vinegar
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1.5
tablespoons garlic olive oil
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2
tablespoons sesame seeds, toasted
Directions
- 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