"Bursting with flavor, these Asian-inspired snap peas can be served hot as a side dish or chilled as a quick appetizer!" — echomoon
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sugar snap peas, trimmed
garlic flavored olive oil
low sodium soy sauce
packed brown sugar
toasted sesame seeds
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!
Recipe flavors were good however I would make a couple changes. Omit the first step re: putting on the oil then cooking for 5 mins. Instead, put on the the soy mixture in the beginning and then broil for about 3 mins. Much better. The oil in the beginning prevents the soy mixture from adhering to the peas.
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.
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!
Great recipe! I actually got my husband to eat sugar snap peas!!! Instead of garlic oil, I used olive oil and minced garlic. I also upped the brown sugar a bit - YUM!
This recipe is fantastic. Absolutely delicious. Followed anothers lead and simply drizzled olive oil over the peas omitting the 3TBS. Other than that made exactly as written and it was perfection. A new staple for us!
made it ahead and served it cold and it was a hit. I think next time I will use honey instead of brown sugar though so the sauce sticks better to the sugar snap peas. Nice way to add a healthy appetizer. I was pleasantly surprised.
A little EVOO and sesame oil shaken with s/p and sesame seeds. Baked at 450 in over for 15 minutes. Yummy and easy. Thanks for the suggestions!
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Sugar Snap Pea Appetizer
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 116
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