Chinese Sugar Snap Pea Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I wish I could remember where this salad originated from!! I've been making it for several years. Hubby and I are fans of salads that aren't made with mayo. 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 pea, trimmed |
1/2 cup carrot, 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 pepper |
2 teaspoons sesame seeds, toasted |
Directions:
1. 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.
2. 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.
3. **I've also cooked them in a 'made for the microwave' pot.
4. They steam better!
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