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Sesame Snap Peas

Sesame Snap Peas

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NJFoodies

Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.
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Reviews

Soup Loving Nicole
18
8/4/2011

Loved this recipe! One thing I wanted to mention is that I added mushrooms to the mix because I think they go hand in hand with snap peas. Again, the recipe turned out perfect for me BUT I do feel it would be a bit too oily as written without the shrooms to soak up some of the oil. You can always add more oil so if I ever do it without the mushrooms, I will start with 1 tsp. of the sesame oil and go from there.

lutzflcat
8
6/26/2011

Just a bit oily...will cut back a little on the oil the next time. We enjoyed these snap peas, and they really are a snap to prepare (no pun intended).

Erynn77
8
6/1/2011

pretty good...couldn't find chili oil...so I used a little olive oil and cayenne pepper instead...tried it...didn't have a whole lotta flavor...threw in some garlic and onion...and it turned out tastE...;)