Minty Snap Peas
- 1 1/2 pounds whole sugar snap or snow peas, ends snapped and veiny strings removed
- 5 tablespoons low-sodium soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons sake (rice wine)
- 1/3 cup plus 2 tablespoons chopped fresh mint
1. Cook peas in boiling water 2 minutes or until crisp-tender; drain in colander and rinse in cold water. Drain again, blotting dry on paper towels.
2. Combine soy sauce and next 5 ingredients (through mint) in a bowl, stirring with a whisk. Add peas, and toss lightly to coat, tasting and adjusting seasoning if necessary. Serve as a side dish for grilled seafood, meat, or poultry.
Prep: 5 minutes; Cook: 2 minutes. I like to steam or blanch snap peas briefly (to remove the raw flavor) and then toss them in fresh herbs, rice vinegar, and soy sauce. They're so simple yet so good, and an excellent accompaniment to cooked seafood or meat.
- Yield: 6 servings (serving size: about 3/4 cup)
|Calories per serving:||78|
|Fat per serving:||3g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||1g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||4g|
|Carbohydrate per serving:||10g|
|Fiber per serving:||3g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||3mg|
|Sodium per serving:||316mg|
|Calcium per serving:||53mg|