Fresh Sugar Snaps with Sesame

Coat fresh sugar snap peas with soy sauce for an Asian-inspired snack ready in 10 minutes. MORE+ LESS-

By Betty Crocker Kitchens

May 3, 2010

teaspoon soy sauce

1/4

teaspoon roasted sesame oil

bag (8 oz) fresh sugar snap peas, ends trimmed (2 cups)

1/2

teaspoon black sesame seed

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1

In medium bowl, mix soy sauce and oil. Add peas; stir to coat.
2

Arrange on serving platter; sprinkle with sesame seed. Serve with toothpicks.

Black sesame seed is used in Japanese dishes. Its aroma and flavor is stronger than that of white sesame seed.
White sesame seed can be substituted for the black sesame seed. It tastes best if toasted just before use. Put the seeds in a heavy ungreased pan and place over medium heat. Toast about 1 minute while shaking the pan occasionally. Remove from heat and serve.