The dog days of summer are here and there’s only one good thing about that - pool parties! During the hottest time of the year, light appetizers are the order of the day. These crunchy Asian-inspired sugar snaps are one of my favorites for warm weather entertaining. If you find tender young peas, you can skip the blanching process, making a super easy recipe even easier.
1 pound sugar snap peas
¼ cup low sodium soy sauce
¼ teaspoon sesame oil
2 drops chili oil
¼ teaspoon packed brown sugar
2 tablespoons toasted sesame seeds
1. Wash the peas. Snap off and compost or discard the stem ends of the pods. Get a large bowl of ice water ready.
2. Bring a large pot of water to a boil. Drop the peas into the pot of rapidly boiling water. Let them cook for just 1 minute. Drain the peas quickly in a colander and immediately transfer to the bowl of ice water. (This stops the residual heat in the peas from continuing to cook them.) Leave the peas in the ice water for at least 2 minutes. Drain them well in a colander and blot dry with paper towels.
3. Mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. Toss the peas with the sauce in the bowl.