Sometimes there is no story behind a dish I want to share with you. Sometimes a recipe is the result of nothing more than a craving and whatever is on hand in the fridge. This is one of those recipes. After a great run on Monday, I wanted to compliment my healthy behavior with an easy low-fat and low-carb side to go with my swordfish. A quick peek in the fridge revealed a bag of sugar snap peas and a red bell pepper, both nearing the end of their time. A dash of soy sauce, a sprinkle of ginger and garlic, a little sesame for garnish and ta-da!! Healthy, tasty, and easy. Perfect for an after run dinner.
Sesame-Soy Sugar Snap Peas
1 8-oz bag fresh sugar snap peas
1 red pepper, thinly sliced
2 teaspoons sesame seeds
1/4 cup soy sauce
1/2 teaspoon garlic powder
3/4 teaspoon ginger poweder
1/2 teaspoon red pepper flakes
1/2 a teaspoon flour
1) Blanch sugar snap peas in boiling salt water for about 3 minutes, remove with a slotted spoon and place immediately in ice water. Drain well and pat dry.
2) Place a dry, non-stick skillet over medium-high heat. Sprinkle 2 teaspoons of sesame seeds in pan and toast until golden.
3) Whisk together soy sauce, sesame oil, garlic powder, ginger powder, red pepper, flour, and toasted sesame.
4) Add about a tablespoon of neutral tasting oil to the skillet and heat over medium heat for 30 seconds. Saute red bell pepper and sugar snap peas for about 8 minutes.
5) Turn heat to low and pour soy sauce mixture into pan. Toss vegetables to coat. Continue to cook until sauce thickens slightly.