I was excited to see bundles of snap peas and snow peas at the store today. I realize both of these can be found year around, but in these quantities, it means we are not very far away from prime pea season. I'll be looking for fresh English peas around the corner. And I'm hoping the ones I bought today will be sweet and tender. This is another side I served with the short ribs tonight.
1/2 pound sugar snap peas
1/3 cup toasted sesame seeds
1 tablespoon mirin
1.5 tablespoon soy sauce
1 tablespoon rice wine vinegar
Blanche the snap peas in boiling water for 2-3 minutes. Drain and rinse under cold water to stop the cooking and also to maintain the green color of the snap peas.
To make the dressing:
You can toast the sesame seeds in a small pan over medium heat. Or buy toasted sesame seeds.
Combine the sesame seeds with the remaining ingredients and process in a blender for just 15 seconds or so. Do not over process or it will become pasty.
Toss the dressing with the snap peas. The amount of the dressing to use depends on your preference. I used about half of what this recipe made.
Serve at room temperature.
Fresh and delicious.