Easiest. Dish. Eva.
I made an impromptu dish tonight for The Cheese and I to snack on while we waited for chicken meatballs to bake in the oven. The options were: 1) eat our hands; or 2) make something to snack on. I went with option two. I had a bunch of snap peas leftover from a ginger stir fry I made and I decided to sauté them up real quick.
Make these as a side dish with chicken or pork, or make them as an appetizer for guests to snack on so they don’t eat their hands.
- 1/4 lb (or 1 package) of sugar snap peas
- 1 clove garlic, chopped
- 1 TB organic soy sauce or Tamari
- 2 tsp sesame seeds (or to taste), divided
- 1 TB olive oil
- Heat olive oil in sauté pan over medium heat. Sauté chopped garlic for 30 seconds just until fragrant. Do not let the garlic brown. Toss in snap peas and cook for 2 - 3 minutes until bright green. You want the peas to be just barely cooked so they are still crunchy.
- Add soy sauce and 1 tsp of the sesame seeds and toss with the peas to coat. Remove to a serving plate. Sprinkle remaining 1 tsp of sesame seeds over the top before serving.
- This can be served hot, at room temp, or cold as a salad.