Wednesday, July 20, 2011

Sugar Snap Peas with Sesame Dressing

For our Indonesian Grilled Swordfish we needed some sort of quasi-Asian side.  I went through the produce in the fridge and the sugar snap peas seemed to fit the bill best.  So we blanched them, threw on a vaguely Asian sesame oil-based dressing and there you have it.  It was nice and simple.  And tasty.  They weren't a show-stopping side dish, but they weren't meant to be.  I thought that they served their purpose perfectly.  They complimented the swordfish with their subtle Asian flavors without distracting from it.  Better yet, they were super easy.  I'm sure we will make them again in the future.  I might even try the same dressing with a variety of other vegetables.  Maybe asparagus would work?  Or snow peas?

Recipe after the jump!

Sugar Snap Peas with Sesame Dressing

8 oz sugar snap peas, trimmed and cut in half
2 tsp unseasoned rice vinegar
1 tsp light soy sauce
1 tsp sesame oil
1 tsp brown sugar
1/4 tsp kosher salt
freshly ground black pepper

Blanch sugar snap peas in a large pot of boiling salted water for 30 seconds. Drain, rinse thoroughly under cold water and drain again. Transfer to large bowl. 

Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more s&p, if desired. 


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