Sautéed Sugar Snap Peas
These gorgeous snap peas are sliced then sautéed for just a couple of minutes to remove their slightly chalky bite without losing their crunch or vibrant color. Flavored with lemon juice, salt, and crushed red pepper, then finished with sesame seeds and toasted sesame oil. These bold and nuanced snap peas are deliciously crisp and perfect for snacking on in the Spring when they're in season!
Ingredients
- 8 oz sugar snap peas, tips removed, then choped
- 2 tsp avocado oil (or other vegetable oil with a high smoke point)
- ½ lemon, juiced and zested
- 1 pinch Maldon salt (or flaky salt)
- ½ tsp toasted sesame oil
- 2 tsp sesame seeds
- 1 tsp crushed red pepper (aka red pepper flakes or chili pepper flakes)
Instructions
- Heat a medium to large skillet on medium-high heat. Add the oil and wait until it's rippling. squeeze in the lemon juice and immediately toss in the chopped sugar snap peas.
- Cook for about 2 minutes, stirring constantly so the snap peas don't burn. The goal here is to just cook them enough to remove the slight bite that they have when raw.
- Transfer the snap peas into a bowl to cool for a minute. Add the sesame seeds, Maldon salt, and toasted sesame oil. Toss together and garnish with the crushed red pepper flakes and lemon zest.