Easy Sesame Sugar Snaps

This is a vegetarian recipe for a simple side dish. But how little that sentence does to describe the taste of a crisp-tender sugar snap pea that has marinated, after cooking, in a sweet and tangy sauce made from sesame seeds and gotten better the more of the Japanese-inspired flavor it soaks up. This is a vegetarian recipe for a a simple side dish that you will want to make again and again, for a sauce you will want to mop up with rice or bread or whatever carb’s handy, or just pour into your mouth.

Recipe by CARA
Source: www.biggirlssmallkitchen.com



  • about 4 cups sugar snap peas, washed and trimmed
  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon sugar
  • pinch salt
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons dark sesame oil


  1. Combine the sesame seeds and sugar and a pinch of salt in a mini food processor. Grind for about 60 seconds, until most of the seeds are coarsely ground. It's okay if a few of them stay whole.
  2. Add the soy sauce, rice wine vinegar, and sesame oil, and pulse until the seeds turn into a sauce. If it seems very thick, add about a tablespoon of water, but you don't want to thin it so much that it won't coat the beans.
  3. For Full Instructions, Please Visit >> www.biggirlssmallkitchen.com

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