The sugar snap peas in my garden are ready to eat and enjoy! I adapted this recipe from GOURMET June 2001.
1/2 -1 lb sugar snap peas, trimmed
1 English cucumber
a few chopped scallions
¼ cup sesame seeds, toasted
1-2 T seasoned rice vinegar
1-2 t cider vinegar
2-4t soy sauce
drizzle of sesame oil
salt and pepper (or hot sauce)
PEAS: Trim peas & remove “threads”. Cook in a saucepan of boiling salted water just until they turn a brighter shade of green, about 30 – 60 seconds. Drain in a colander and put in bowl with cold water with ice to stop the cooking.
CUCUMBER: Slice cucumber lengthwise 2 times (4 long quarters). Cut into ¼ inch thick slices. I don’t remove the seeds, but some prefer seeds removed.
Toss peas, cucumber, scallions with vinegars and season with salt and pepper.
Add sesame seeds right before serving to keep them crisp.
Refrigerate until serving.