Recipe by NJFoodies
"Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds."
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1 1/2 teaspoons
Asian (toasted) sesame oil
sugar snap peas, trimmed
sea salt to taste
freshly cracked black pepper
Loved this recipe! One thing I wanted to mention is that I added mushrooms to the mix because I think they go hand in hand with snap peas. Again, the recipe turned out perfect for me BUT I do feel it would be a bit too oily as written without the shrooms to soak up some of the oil. You can always add more oil so if I ever do it without the mushrooms, I will start with 1 tsp. of the sesame oil and go from there.
I think the flavors were too overpowering for the snap peas. I'll just keep making my snap peas more simply.
pretty good...couldn't find chili oil...so I used a little olive oil and cayenne pepper instead...tried it...didn't have a whole lotta flavor...threw in some garlic and onion...and it turned out tastE...;)
Just a bit oily...will cut back a little on the oil the next time. We enjoyed these snap peas, and they really are a snap to prepare (no pun intended).
Delicious! I halved the chili oil, but followed the recipe otherwise. They came out perfectly...will def be making these again~YUM! Thanks for sharing. :)
This was good, but when I added the garlic and onions and sauted all together I was told it tasted "bitter". I enjoyed it, but my company didn't. Oh well, lesson learned.
I omitted the chili oil because I don't like spicy food- but crisp and excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Sesame Snap Peas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 36
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