Ingredients:
2 teaspoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon oyster sauce
salt, to taste
1 lb sugar snap peas, trimmed
1/2 cup carrots, i usually shred them ( match sticks)
1/2 cup drained sliced water chestnuts
1/2 cup sliced mushrooms
1/2 cup julienne cut red bell peppers
2 teaspoons sesame seeds, toasted
Directions:
To prepare dressing, heat oil in a small sauce pan over med heat, add ginger; saute 2 minutes. Add garlic and red pepper, cook 1 minute more. Stir in oyster sauce, soy sauce, sugar and salt bring to a simmer. Remove from heat, cool.
To prepare the salad, cook peas in boiling water 30 seconds.** Drain and rinse in cold water. combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad, toss well. Sprinkle with sesame seeds.
**I’ve also cooked them in a ‘made for the microwave’ pot.
They steam better!
Servings: 6
Time preparation: 15 min.
Time total: 45 min.