Blistered sugar snap peas with peanut sauce
Powdered peanut butter
5 Tbsp, hot
Fresh lime juice
Dark brown sugar
1 tsp, firmly packed
½ tsp, chopped
Uncooked sugar snap peas
Chopped red hot chili peppers
2 Tbsp, or thinly sliced (or to taste)
½ tsp, (or to taste)
¼ tsp, freshly ground (or to taste)
2 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