Sometimes the most difficult part of a meal is choosing the side dish. Often I know that I want something tasty but not too involved and perhaps something versatile that can be changed up every now and again while using the same basic recipe. I give you Sugar Snap Peas & Sprouts-which is exactly that. A tasty, fast-cooking, minimal prep, delicious side that is easy to put different spins on. Perhaps silvered almonds, perhaps hoisin sauce, perhaps add cooked brown rice for more of a fried rice feeling without the guilt. Either way it’s a winner.
Sugar Snap Peas & Sprouts
- 1 tbsp dark sesame oil
- 1 tbsp freshly grated ginger
- 2 garlic cloves, minced
- 1/2 lb sugar snap peas
- 1 tbsp sesame seeds
- 1/3 cup sprouts (I used a combo of chick pea, lentil and bean sprouts)
- 2 tbsp low sodium soy sauce
- Heat sesame oil in a large pan over medium-high heat
- Add ginger and garlic and saute about 2 minutes until fragrant
- Add the sesame seeds and cook for another minute
- Add the sugar snap peas and saute for about 3 minutes then add the sprouts and soy sauce and continue to cook another minute or 2 until the peas are crisp-tender.
- Serve immediately.
Recipe adapted from Mary Ellen at http://mecookingcreations.blogspot.com/
Thanks again to Sarah @ http://tasteofhomecooking.blogspot.com/ for hosting this month’s swap.