These Miso Sugar Snap Peas are sweet, salty, and exactly what you should eat today!
Serve these Miso Sugar Snap Peas as a side to any Asian dish. Better yet, whip up some vermicelli noodles or rice to turn this vegetable into a full and satisfying meal! Top with a few chilies, some roasted peanuts and you have a chef’s-kiss-worthy meal on your hands!
As if you needed another reason to give this dish a try, These sugar snap peas would be delicious both, hot or cold!
Miso Sugar Snap Peas
Course: Side DishesDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesIngredients
12oz Sugar Snap peas (roughly size of Trader Joe’s package)
1 Garlic Clove, grated
1 inch Piece of Ginger
¼ Shallot, Diced;
1 Tbs Rice Vinegar
1 Tbs Miso Paste
1 Tbs Olive Oil
1 Tbs Maple Syrup
1 Tsp soy sauce
1 Tsp Red Pepper Flakes
1 Tsp Mint, Chopped
Directions
- Blanch the sugar snap peas for one minute then place in an ice water bath to stop them from cooking further.
- In a bowl, use a microplane to grate the garlic and ginger. Finely chop the shallot and add to the bowl. Add in rice vinegar, miso, maple syrup, olive oil, red pepper flakes, and mint. Whisk all together.
- Add a 1 tsp of olive oil to a frying pan and heat on medium high. Once the oil is hot, add in the snap peas and allow them to cook until they get a nice char on the outside. Add in half of the miso sauce, saving the rest do drizzle over the completed meal. Cook for another minute, then transfer to a dish and serve!
Leave a Reply