|
Three Peas with Asian Seasonings Side Dishes Creative and Simple Deirdre Davis Yield: 6 servings ½ lb. snow peas, trimmed ½ lb. sugar snap peas, trimmed 2 lbs. fresh peas or 1 cup baby frozen peas (about 5 oz.), thawed 2 Tbsp. fresh lemon juice 2 tsp. sugar 1 - 2 tsp. chili paste with garlic Salt 3 Tbsp. dark sesame oil 2 Tbsp. olive oil Place the snow peas in a steamer basket, cover and steam for 2 minutes, or until crisp-tender. Steam the sugar snap peas for 3 minutes, or until crisp-tender. Rinse the snow peas and snap peas under cold water to stop the cooking. Drain, dry and set aside. If using fresh peas, blanch in boiling water in a small saucepan for 2 to 3 minutes, depending on size. Drain, rinse under cold water, drain again and dry. Mix with the other peas in a medium bowl and set aside. If using frozen peas, simply thaw and mix with the other peas. Make a dressing by mixing the lemon juice, sugar, 1 teaspoon chili paste and ½ teaspoon salt in a small bowl. Slowly whisk in the sesame and olive oils. Taste for seasonings and add more chili paste to make the dressing as spicey as you like. Pour over the peas and toss to coat evenly. Marinate for at least 1 hour (you can marinate for a short time at room temperature, unless it is a sweltering day) or overnight in the refrigerator; the dish will only improve. Before serving, toss the peas and taste for seasonings; correct if necessary, then serve. |
| Home | Table of Contents | Salads Index | Vegetable Index |