Crunchy blistered sugar snap peas take mere minutes to make but their flavor is outstanding, with garlic, chili peppers, soy sauce and sesame oil.
I love stir-fried vegetables as either a main dish or side because they are so quick to cook. The prep is what takes the time, peeling, chopping and cutting all the vegetables beforehand. I use most vegetable stir-fries as a veg drawer cleaning exercise so there’s lots and lots of prep!
But that’s why I love this dish even more. Just one item – very little chopping, just the garlic and peppers - and I find the prep - removing the hard strings - therapeutic. I turn a comedy (or cooking show) on tv and well before the half hour show can finish, the snap peas are stringed and ready to cook!
Lately I’ve been watching Junior Bake Off which is brilliant. The kids are aged nine through 12 and they are amazing bakers already! I can’t even imagine how good they’ll be when they are grown up and can compete in the Great British Bake Off.
My set up:
This year for the Alphabet Challenge, as an added personal challenge, I decided I would dip into the many, many recipe files I've been saving for years and actually make some of them! I have no idea where I got this one but it's from a Word doc I created in 2018. It's so easy AND tasty, why did I wait?!
My first post for A, the roasted asparagus soup, I saved in 2011! 🙄
Blistered Sugar Snap Peas
Don’t have sugar snap peas? Substitute small broccoli florets or even snow peas. Either one works well in this recipe.
Ingredients
1 lb or 450g fresh sugar snap peas
1-2 small red chili peppers (depending on your tolerance/love of pepper)
2 cloves garlic
1 tablespoon low sodium soy sauce
1 1/2 teaspoons toasted sesame oil
Optional garnish for spice lovers: sliced red chili peppers
Method
Use a sharp knife or a clean fingernail to remove the top of the strings from the snap peas, pulling the whole string free. Discard.
Mince the red chili peppers and garlic. Measure out your soy sauce and sesame oil so you are ready to pour them in quickly.
Heat a non-stick pan till very hot then add the snap peas.
Cook till blackened in places, tossing occasionally so they cook on all sides. Add the chopped chili peppers and garlic, stirring quickly.
Sprinkle on the soy sauce and then sesame oil, tossing to coat. And they are done!
Garnish with a few slices of red chili pepper, if desired. Serve immediately,
Enjoy!
Welcome to the 2nd edition of Alphabet Challenge 2025, brought to you by the letter B. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the B recipes below:
- Sneha’s Recipe: Bhune Mutton Paya
- Jolene’s Recipe Journal: Black Bean Sweet Potato Skillet
- Food Lust People Love: Blistered Sugar Snap Peas
- Mayuri’s Jikoni: Barley Salad
- Blogghetti: Boiled Peanuts Recipe
- Karen’s Kitchen Stories: Coconut Brigadeiros
- Culinary Cam: A Belated Birthday Bûche De Noël (Yule Log)
- Magical Ingredients: Buffalo Cauliflower Paneer Dip
- A Day in the Life on the Farm: White Bean and Basil Salad
- A Messy Kitchen: Blueberry Basil Cocktail/Mocktail
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Espresso Rainbow Brownie Cookies
Here are my posts for the 2025 alphabet challenge, thus far:
B: Blistered Sugar Snap Peas – this post!
Pin these Blistered Sugar Snap Peas!
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