After Making a juicy full of flavor Chinese-styled fried rice, I had some leftover sugar snap peas. Not wanting to waste the remaining 1/4 lbs., I needed to find some way to incorporate them into a dish, preferably something different than I would normally eat. this recipe definitely is an unusual dish for the average American, but it is quite incredible.
Sugar Snap Peas (1/4 lbs)
Rice Vinegar (1 tbs)
Olive Oil (1/2 tbs)
Radishes (1/2 lbs)
Toasted Sesame Seeds (1/4 cup)
English Cucumber (1/2 of a large one, about a cup)
First, get a pot of water on the stove to start boiling. We need to blanch the peas so they're nice and crispy, and also a beautiful bright green to bring out the aesthetic qualities of the dish. Put the sesame seeds spread out on a tray, and stick them in a hot oven, 375, for a few minutes. Be careful with them. They can burn quickly. We're just going for a nice light toast.
Next, slice up the radishes and cucumber. Thin slices, between 1/8-1/4 in. thick. Slice both of them up, and stick them in our serving bowl.
By this time our water should be boiling. Throw the peas in there for about 30 seconds (or until a nice bright green). Turn the stove down to a med-low heat. While they're cooking, get a bowl of ice water out for our peas. We need to instantly chill them so the cooking process stops and they stay a nice crisp texture. As soon as they turn bright up, put them in the ice water. let them sit in there a minute or two.
Put the vinegar, olive oil, and sesame seeds in the bowl. add the snap peas. mix it up well so the flavors are all nice and even. a touch of salt and pepper if you like. A delicious dish, fast and tasty.
(This was a recipe taken for allrecipes.com . A favorite website of mine)
No comments:
Post a Comment