Sugar Snap Peas with Ginger and Sesame

Sweet and salty, warm and crispy, these garden fresh sugar snap peas make an amazing side dish. The most difficult part of the recipe is having the self control not to eat all the snap peas raw before they ever make it to the pan! So who else found they had a lot more time on their hands a few months ago? I used this time to add nearly 50 recipes to my YouTube channel and increase the size of my vegetable garden. And some of the new arrives to the winter garden were sugar snap peas and snow peas. And although I've enjoyed eating them right from the plant each morning for the past few weeks for breakfast, I am finally harvesting enough to bring them into the kitchen. The trick with this recipe is to not overcook the peas! Please don't cook them until they are sad and soggy. Cook them fast. Cook them on a high heat and keep them moving. Tamari or soy sauce? Personal preference. I have used Tamari to keep the recipe gluten free. I keep my extra ginger in the freezer so it doesn't go bad before I get to use it all. This also makes it very easy to cut thin slices using a mandolin or sharp knife. Be careful the knife doesn't slip! Why cut the peas in half? This allows you to have a little cavity to catch the sauce in. Yum. Serves 2 as a main or 4 as a side GINGER AND SESAME SUGAR SNAP PEAS 200 g snap peas 1 tbsp olive oil 1 clove of garlic - thinly sliced 1/4 tsp chilli flakes - to taste 2 g ginger - thinly sliced 1 tsp sesame oil 2 tbsp Tamari / soy sauce / coconut aminos sesame seeds to garnish Remove the ends from the snap peas and remove the strings from both sides of the pea, then cut the peas in half diagonally through the middle. Heat olive oil in a pan and add sliced garlic. Cook for 30 seconds, stirring constantly, to release fragrance but not to create any colour. Add sliced snap peas and chilli flakes to the pan and cook 2-3 minutes, stirring often. Add remaining ingredients and cook for another 1-2 minutes, stirring often so the sauce doesn't burn. Serve hot and garnish with sesame seeds, placing the pan juices into a small container to drizzle over snap peas as desired. Thanks for dropping by to see us and I hope to see you again soon. Please like and subscribe if you enjoyed. Comment below and hit the notification bell be notified of our next recipe, and share with a friend. The more the merrier and everyone is welcome at Auntie Lou's Place! Have a wonderful day!