Snap Peas with Sesame Oil
Cuisine: Chinese
Author: Kitchens
  • 1 pound sugar snap or snow peas
  • salt
  • sesame oil
  • chopped parsley or cilantro
  1. Cut across the stem end of the peas and pull off the string that runs along the length of the pea. Bring a pot of water to a boil, add salt and the peas.
  2. Blanche until the peas turn bright green and are tender-crisp, after a minute or so.
  3. Taste to make sure--the time will depend on the type of pea and how mature it is.
  4. Scoop them out with a strainer and shake off as much excess water as possible.
  5. Place them in a bowl and toss with just enough oil to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve.
  6. For a variation, make the recipe using peanut oil or a fine olive oil tossed with basil rather than cilantro.
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