Blistered Sugar Snap Peas with Peanut Sauce
- Total Time
Chili peppers contain a lot of heat – add none or a lot, according to your palate.
powdered peanut butter8 Tbsp
water5 Tbsp, hot
tamari sauce1 Tbsp
fresh lime juice1 Tbsp
dark brown sugar1 tsp, firmly packed
ginger root½ tsp, chopped
canola oil1 tsp
uncooked sugar snap peas1 pound(s)
chopped red hot chili peppers2 Tbsp, or thinly sliced (or to taste)
kosher salt½ tsp, (or to taste)
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