Blistered Sugar Snap Peas with Peanut Sauce
- Total Time
- 0:20
- Prep
- 0:15
- Cook
- 0:05
- Serves
- 4
- Difficulty
- Easy
Chili peppers contain a lot of heat – add none or a lot, according to your palate.
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powdered peanut butter8 Tbsp
-
water5 Tbsp, hot
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tamari sauce1 Tbsp
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fresh lime juice1 Tbsp
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dark brown sugar1 tsp, firmly packed
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ginger root½ tsp, chopped
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canola oil1 tsp
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uncooked sugar snap peas1 pound(s)
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chopped red hot chili peppers2 Tbsp, or thinly sliced (or to taste)
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kosher salt½ tsp, (or to taste)
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black pepper¼ tsp, freshly ground (or to taste)
-
water2 Tbsp, room temperature
- In a small bowl or measuring cup, whisk together powdered peanut butter, hot water, tamari, lime juice, sugar and ginger; set aside.
- Heat a large skillet over high heat until very hot. Add oil; using a heatproof silicone brush, coat entire skillet with oil (or tilt pan to distribute). Add peas and chile pepper; season with salt and pepper. Cook without stirring, 1 minute. Stir and continue cooking until peas are blistered and tender, 2 minutes more.
- Transfer pea mixture to a shallow bowl or rimmed plate. Dilute half of reserved sauce with 2 Tbsp room temperature water; toss with peas. Drizzle remaining sauce over top; serve.
- Serving size: 1 packed cup peas