All Photos © Christine Elise McCarthy 2015
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These are extremely easy & quick to make. The hardest part is cutting each of the sugar snap peas in half. Apparently, you can break the stem end of them & pull down on the string, like a zipper, and string these guys but that didn’t work on mine. Maybe they were not fresh enough. I don’t know. But – if you want to string your beans – knock yourself out. Mine were great without that step.
I used vegetarian hoisin sauce in these but if you cannot find that (or regular hoisin) – do not be discouraged. These are awesome without that one ingredient, too.
This really makes just one serving so increase as needed to suit your head count.
Sriracha Ginger Soy Sugar Snap Peas
Serves ONE as a side dish
8 oz fresh sugar snap peas – strung (see note above) and cut almost in half along the seam (split them but not totally in half)
2 TBS soy sauce or tamari (I always use low sodium)
1 TBS sriracha
1 tsp sesame oil
1 TBS hoisin sauce (optional)
4 garlic cloves – cut in half or in thirds (you want big chunks so it doesn’t burn)
1 TBS minced fresh ginger (or 3-4 slices about the size of a quarter)
2 tsp olive oil
Sesame seeds – black and/or white as garnish
Whisk together the soy sauce, sriracha, sesame oil & hoisin sauce. Set aside.
Prepare your sugar snap peas.
Have everything ready to go because these cook fast.
Heat a pan on HIGH HEAT for a minute & then add the olive oil. Once the oil is hot, add the garlic & ginger (beware splatter). Cook one minute & then add the sugar snap peas. After about 2 minutes, add the sriracha mixture. Cook on high – stirring continually so the garlic doesn’t burn – until most of the dressing cooks off – maybe another minute.
Serve with sesame seeds.