Fresh Sugar Snaps With Sesame Recipes

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FRESH SUGAR SNAPS WITH SESAME



Fresh Sugar Snaps with Sesame image

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

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 24

Number Of Ingredients 4

1 teaspoon soy sauce
1/4 teaspoon roasted sesame oil
1 bag (8 oz) fresh sugar snap peas, ends trimmed (2 cups)
1/2 teaspoon black sesame seed

Steps:

  • In medium bowl, mix soy sauce and oil. Add peas; stir to coat.
  • Arrange on serving platter; sprinkle with sesame seed. Serve with toothpicks.

Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Snap Peas), Sodium 15 mg, Sugar 0 g, TransFat 0 g

SAUTEED SUGAR SNAP PEAS



Sauteed Sugar Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

SUGAR SNAP PEAS



Sugar Snap Peas image

Delicious and easy recipe for sugar snap peas!

Provided by CJCOLLINS

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 5

½ pound sugar snap peas
1 tablespoon olive oil
1 tablespoon chopped shallots
1 teaspoon chopped fresh thyme
kosher salt to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
  • Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing image

Categories     Side     Quick & Easy     Pea     Summer     Sugar Snap Pea     Boil     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3 cups fresh shelled peas (from 3 pounds peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook shelled peas in large saucepan of boiling salted water until almost tender, about 1 1/2 minutes. Add sugar snap peas to same pan and continue boiling 30 seconds. Drain; rinse under cold water and drain again. Transfer to large bowl.
  • Whisk vinegar, soy sauce, sesame oil, sugar, salt, and pepper in small bowl to blend. (Peas and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas in large bowl; toss to coat. Season salad to taste with more salt and pepper, if desired. Serve at room temperature.

SUGAR SNAP PEA STIR-FRY



Sugar Snap Pea Stir-Fry image

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

Steps:

  • In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SUGAR SNAP PEAS WITH SESAME



Sugar Snap Peas with Sesame image

Provided by Ina Garten

Categories     side-dish

Time 24m

Yield 5 to 6 servings

Number Of Ingredients 4

1 pound sugar snap peas
Dark sesame oil
Black sesame seeds
Kosher salt

Steps:

  • Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

SESAME SNAPS



Sesame Snaps image

A delicious, nutritious treat made with oats, sesame seeds and brown sugar! Great for lunch bags, or a trip to the gym!

Provided by Rhiannon

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 6

¾ cup butter
1 ½ cups brown sugar
1 ½ teaspoons vanilla
2 ¼ cups quick cooking oats
¾ cup sesame seeds
¾ teaspoon baking powder

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 10x15 inch jellyroll pan.
  • Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Remove from heat, and stir in oats, sesame seeds and baking powder until well blended. Press evenly into the prepared pan.
  • Bake for 7 to 10 minutes in the preheated oven, or golden brown. Cool in the pan over a wire rack. Cut into bars.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 13.2 g, Cholesterol 10.2 mg, Fat 5.7 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 37.9 mg, Sugar 9 g

FRESH GREEN PEAS AND SUGAR SNAP PEAS IN SESAME DRESSING



Fresh Green Peas and Sugar Snap Peas in Sesame Dressing image

Two kinds of just cooked peas and an Asian dressing make for one delicious salad! Very quick and tasty.

Provided by MarieRynr

Categories     Low Cholesterol

Time 7m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 cups shelled fresh peas (from 3 lb peas in pods)
12 ounces sugar snap peas, trimmed
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon packed golden brown sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
  • Add sugar snap peas to same pan and continue boiling 30 seconds.
  • Drain; rinse under cold water and drain again.
  • Transfer to large bowl.
  • Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
  • Pour dressing over peas in large bowl; toss to coat.
  • Season salad to taste with more salt and pepper, if desired.
  • Serve at room temperature.

Nutrition Facts : Calories 109.8, Fat 2.7, SaturatedFat 0.4, Sodium 463.1, Carbohydrate 17.5, Fiber 5.6, Sugar 7.3, Protein 5.3

SUGAR SNAP PEAS WITH TOASTED SESAME SEEDS



Sugar Snap Peas with Toasted Sesame Seeds image

Categories     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Mother's Day     Spring     Healthy     Vegan     Sesame     Sugar Snap Pea     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

1 pound sugar snap peas, stringed
1 teaspoon toasted sesame seeds
1 teaspoon oriental sesame oil

Steps:

  • Steam sugar snap peas until crisp-tender, about 3 minutes. Transfer to bowl. Toss with seeds and oil. Season with salt.

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