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Sriracha Sesame Sugar Snap Peas

For an easy and very tasty snack or side dish, try sauteeing or stir-frying a pan of sugar snap peas in sesame oil, then add a dash of salt and sriracha, or gochujang.
Variations: *Use soy sauce in place of salt. *Skip the sesame oil and use garlic-infused olive oil.
I like to double the recipe and snack on these while I prepare the rest of the meal! These are great hot or cold!
5 from 1 vote
Prep Time 3 minutes
Cook Time 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 2 2-3 servings
Calories 79 kcal

Equipment

  • cast iron skillet I recommend a pan large enough for a single layer of peas
  • cooking tongs or spatula
  • measuring spoons

Ingredients
  

  • 8 oz sugar snap peas or snow peas.
  • ½ tbsp sesame oil or try garlic-infused olive oil like this

Optional - Variations - Flavorings and Garnish

Instructions
 

  • Clean sugar snap peas and pat dry.
  • Add sesame oil to a skillet and heat over high or medium-high heat until the oil is hot and shimmering. (Variation: use any oil, like garlic-flavored olive oil)
  • Carefully add the sugar snap peas to the hot oil, and spread them out in a single layer if possible.
  • Cook for one to two minutes. I like to cook them until they get a bit browned or some char.
  • Using tongs or a spatula, flip them over and cook two minutes longer, or until desired doneness.
  • Remove from heat and stir in the sriracha or gochujang, and garlic powder, and sprinkle in salt (or soy sauce).
  • Serve hot or cold. I love these with extra sriracha and black sesame seeds on top when I have them!

Notes

*Nutritional values include sriracha and salt.
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Nutrition

Calories: 79kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 203mgPotassium: 230mgFiber: 3gSugar: 5gVitamin A: 1236IUVitamin C: 70mgCalcium: 49mgIron: 2mg
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