Name: Blistered Sugar Snap Peas with Peanut Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 Tbsp powdered peanut butter; 5 Tbsp water hot; 1 Tbsp tamari sauce; 1 Tbsp fresh lime juice; 1 tsp dark brown sugar firmly packed; 0.5 tsp ginger root chopped; 1 tsp canola oil; 1 pound(s) uncooked sugar snap peas; 2 Tbsp chopped red hot chili peppers or thinly sliced (or to taste); 0.5 tsp kosher salt (or to taste); 0.25 tsp black pepper freshly ground (or to taste); 2 Tbsp water room temperature

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Ingredients

powdered peanut butter

8 Tbsp

water

5 Tbsp, hot

tamari sauce

1 Tbsp

fresh lime juice

1 Tbsp

dark brown sugar

1 tsp, firmly packed

ginger root

½ tsp, chopped

canola oil

1 tsp

uncooked sugar snap peas

1 pound(s)

chopped red hot chili peppers

2 Tbsp, or thinly sliced (or to taste)

kosher salt

½ tsp, (or to taste)

black pepper

¼ tsp, freshly ground (or to taste)

water

2 Tbsp, room temperature

Instructions

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

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