Asian Sugar Snap Pea Appetizer

Asian Sugar Snap Pea Appetizer

59 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
echomoon
Recipe by  echomoon

“Bursting with flavor, these Asian-inspired snap peas can be served hot as a side dish or chilled as a quick appetizer!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven broiler, and move oven rack into the top position.
  2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
  3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
  4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Share It

Reviews (59)

Rate This Recipe
momof3
107

momof3

Recipe flavors were good however I would make a couple changes. Omit the first step re: putting on the oil then cooking for 5 mins. Instead, put on the the soy mixture in the beginning and then broil for about 3 mins. Much better. The oil in the beginning prevents the soy mixture from adhering to the peas.

ZELDA3333
46

ZELDA3333

Fantastic! To keep the calories down even more I broiled the peas with out oil. I don't think they need it! Then added fresh garlic to the soy sauce, used crushed red pepper flakes instead of the chili and I doubled the sugar, sesame oil is perfect. Loved it! Can't wait to make this with green beans too. Next time I will sprinkle the sesame seeds on right before serving so they don't sink to the bottom with the sauce.

Tracey
45

Tracey

Delicious hot, better at room temp - which was perfect since I brought it to a potluck. The dish got rave reviews. I made a few changes for personal taste and lack of listed ingredients: 1 clove of minced garlic added to the olive oil instead of the garlic flavored oil; 10 drops of Tabasco instead of chili oil, but next time I'll add more; and more brown sugar - about two tablespoons - yum! I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. This one's a keeper!

More Reviews

Similar Recipes

Sugar Snap Peas
(215)

Sugar Snap Peas

Sugar Snap Peas with Mint
(97)

Sugar Snap Peas with Mint

Shrimp and Sugar Snap Peas
(53)

Shrimp and Sugar Snap Peas

Bacon and Balsamic Glazed Sugar Snap Peas
(37)

Bacon and Balsamic Glazed Sugar Snap Peas

Black-Eyed Pea Dip
(23)

Black-Eyed Pea Dip

Sugar Snap Pea and Berry Salad
(13)

Sugar Snap Pea and Berry Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 184 cal
  • 9%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sugar Snap Peas

>

next recipe:

Shrimp and Sugar Snap Peas