Reviewed: Jun. 10, 2008

Good flavor, but too limp!

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naos3356

Cooking Level: Intermediate

Home Town: Concord, California, USA

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Reviewed: Jun. 6, 2008

I prepared this as a stir-fry and ate it over white rice. But I agree that it would be an excellent finger-food appetizer as some disappeared before they made it in the serving bowl!

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gapch1026

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Reviewed: May 4, 2008

Great flavor, although I found that there was a bit of sauce left over. I used frozen snap peas straight from the freezer into the broiler and it turned out great!

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cpatton520

Cooking Level: Beginning

Home Town: Sanger, Texas, USA

Living In: Addison, Texas, USA

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Reviewed: May 2, 2008

Delish, delish, delish! Omitted the sesame oil and kicked it up with some cayenne...can't wait to use on other veggies!

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Mrs. Nilla Bean

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Reviewed: Apr. 14, 2008

This has been aq big hit with my family. We like it a little more spicy so I use 2tsp chili oil and 1/4 cup brown sugar

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donna

Cooking Level: Intermediate

Home Town: Hood River, Oregon, USA

Living In: San Marcos, Texas, USA

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Reviewed: Apr. 5, 2008

WOW! These were absolutely delicious! I didn't have garlic infused oil so I faked it by pressing a clove of garlic into some olive oil. I also didn't have chili oil, but I used about a quarter teaspoon of tabasco and it worked great with on weirdness from the vinegar base in the hot sauce. I intended to use these as a side dish, but I kept "appetizing" on them and there weren't many left by the time the meal was served!

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Lisa T.

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Reviewed: Mar. 25, 2008

Everybody in my house loved this! I would have added a bit more garlic and chili. Loved it and very easy!

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knightsmom

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 8, 2008

Mmmm, loved these! I had some sugar snap peas to use in the fridge and came across this one and they were so yummy and a snap to make! I decided to steam mine which completely omits the use of the olive oil , used good quality low sodium tamari and since I didn't have chili oil, used some red pepper flakes per other reviewers. Added granulated garlic to my mixture since I wasn't using the garlic olive oil. Fantastic!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jan. 11, 2008

I loved these. I am always trying to find ways to make green vegetables edible for us...we aren't big green veggie fans...and these were incredible!! Ate them at room temperature and followed the recipe exactly. Delicious. I think this would also be great way to prepare broccoli or snow peas.

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Lori B.

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 7, 2008

I love sugar snap peas and was so happy to come across this recipe. Usually we just have them with ranch dip at parties, etc. I wanted to serve this as a side dish veggie so here's what I did. I didn't have garlic flavored olive oil so I put the peas in a bowl, drizzled them with some EVOO and mixed in a couple tsp. of minced garlic. Then I transferred this to a rimmed baking sheet that I had coated with cooking spray. I baked them at 400 for about 10-12 minutes, just till slightly tender when pierced with a fork. I used 1/2 tsp. of both the sesame oil and brown sugar and omitted the chili oil (personal preference). They were great as a side dish for baked salmon. Thanks!

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 26, 2007

We loved this! Simple and easy and so delicious. Thanks!

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jharris

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Reviewed: Sep. 4, 2007

Wow! Talk about easy - and tasty! I was looking for a quick recipe to use up some sugar snap peas in my fridge, and I just so happened to have everything I needed to make these! They made a great accompaniment to the grilled steaks, baked potatoes and salad we served them with. Even my picky 13-year-old son liked them - the rest of us LOVED them!

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Aug. 26, 2007

Fantastic! To keep the calories down even more I broiled the peas with out oil. I don't think they need it! Then added fresh garlic to the soy sauce, used crushed red pepper flakes instead of the chili and I doubled the sugar, sesame oil is perfect. Loved it! Can't wait to make this with green beans too. Next time I will sprinkle the sesame seeds on right before serving so they don't sink to the bottom with the sauce.

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Jun. 27, 2007

Delicious hot, better at room temp - which was perfect since I brought it to a potluck. The dish got rave reviews. I made a few changes for personal taste and lack of listed ingredients: 1 clove of minced garlic added to the olive oil instead of the garlic flavored oil; 10 drops of Tabasco instead of chili oil, but next time I'll add more; and more brown sugar - about two tablespoons - yum! I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. This one's a keeper!

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