Healthy Recipe: Sugar Snap Peas With Wasabi Dressing
I have a newfound love of sugar snap peas, especially since I have a local source for the stringless version (read: serious time-saver).
Great for snacking when raw, these peas taste even sweeter when they've been blanched, and once cooked they work well with all sorts of dressings. Tossing sugar snap peas in a wasabi dressing is my new replacement for an old favorite snack of mine: dried wasabi peas. Since the dried wasabi peas offer a big taste, but no real nutritional value, this fresh version is a healthy alternative.
To see my recipe, read more.
Inspired by About: Japanese Food
Ingredients
Half pound of stringless sugar snap peas, washed and trimmed if need be
1/2 teaspoon low sodium soy sauce
1/2 teaspoon wasabi (Japanese horseradish) paste
1 1/2 tablespoon rice wine vinegar
1/2 teaspoon sugar
1/4 teaspoon sesame oil
Directions
- Bring medium size pot of water to boil, and cook snap peas for one minute to blanch. Stop the cooking process by running bean under cold water.
- Mix soy sauce and vinegar in a medium sized bowl. Add sugar and stir until it dissolves. Whisk in sesame oil and wasabi paste.
- Add cooked and cooled snap peas into dressing bowl and mix well.
- Serve immediately
Serves 2
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