If only I could start this post by telling the story of how we picked these beautiful sugar snap peas fresh from our garden to create this incredible dish. But alas, best laid plans of mice and men often go awry. Our peas didn’t quite survive this year. Well, that is not altogether true. We did manage to harvest exactly three sugar snap peas, but that was hardly enough to put together a dish for the family. So off to Trader Joe’s we went to supplement our meager crop.
Even though these green little pieces of goodness did not come from our garden, they were delicious just the same. I had forgotten how much I really liked them (or had I even?) until Keith decided to whip up this simple, yet delectable side dish for lunch one day. This recipe highlights the natural flavor and crispness of the vegetable, and it takes almost no time to make. I love the subtle Asian flavor and the complexity that he created by adding mushrooms and sesame seeds.
So until next year, we will be enjoying sugar snap peas from some other gardener’s crop (or should I say many, many other gardeners’ crops) as I can not get enough of this delicious dish!
- 1 Quart fresh sugar snap peas
- ½ C fresh mushrooms
- 1 TBSP olive oil
- 2 tsp. light soy sauce
- ½ tsp sesame oil
- 1 clove chopped garlic
- 1 tsp sesame seeds
- Salt and pepper to taste
- Heat a large sauté over med-hi heat and add olive oil
- Slice mushrooms thin and add to pan. Cook until mushrooms are browned (about 4 minutes )
- Cut snap peas on a bias as shown in picture on plate
- Add peas to sauté pan and cook, tossing frequently (about 5 minutes).
- Add garlic, soy sauce and sesame oil and continue cooking for 2 minutes while tossing to prevent scorching.
- Remove from pan and transfer to serving bowl. Top with sesame seeds.
- Add salt and pepper to taste