Sugar-Snap-Pea Salad With Sweet Ginger-Soy Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Jasmine's friends love this dish, expecially the Asian-style sauce. Preparation is quick and easy. Ingredients:
2 teaspoons dark sesame oil |
1 tablespoon minced peeled fresh ginger |
1 tablespoon minced fresh garlic |
1/4 teaspoon crushed red pepper |
1 tablespoon oyster sauce |
1 tablespoon low-sodium soy sauce |
1 tablespoon sugar |
1/8 teaspoon salt |
1 pound sugar snap peas, trimmed |
1/2 cup julienne-cut carrot |
1/2 cup drained, canned 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 saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.
2. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
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