Best Chinese Sugar Snap Pea Salad Recipes

5 MINUTE ASIAN SNAP PEA SALAD RECIPE

5 Minute Asian Snap Pea Salad Recipe image

Busy weeknights, last minute potlucks, and overly-complicated main dishes all call for this super-easy and super-quick Asian Snap Pea Salad recipe.

Provided by The Wanderlust Kitchen

Categories Salad

Time 5m

Number Of Ingredients 11

Ingredients

1 red bell pepper (seeded and sliced)
1 large carrot (sliced into thin coins)
8 ounces trimmed snap peas
2 scallions (sliced into 1/2" pieces)
1 tablespoon peanut oil
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 tablespoon brown sugar
1/2 teaspoon Sriracha
3/4 teaspoon finely minced fresh ginger root
Sesame seeds for garnish (optional)

Steps:

Place the peppers, carrots, scallions and peas in a large bowl.
Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.

Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g

ASIAN SUGAR SNAP PEA APPETIZER

Asian Sugar Snap Pea Appetizer image

Bursting with flavor, these Asian-inspired snap peas can be served hot as a side dish or chilled as a quick appetizer!

Provided by Heidi T

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound sugar snap peas, trimmed
3 tablespoons garlic flavored olive oil
¼ cup low sodium soy sauce
¼ teaspoon sesame oil
2 drops chili oil
¼ teaspoon packed brown sugar
2 tablespoons toasted sesame seeds

Steps:

Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

Nutrition Facts : Calories 184.4 calories, Carbohydrate 12.3 g, Fat 12.9 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 532 mg, Sugar 0.6 g

CHINESE SUGAR SNAP PEA SALAD

Chinese Sugar Snap Pea Salad image

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.

Provided by katie in the UP

Categories Asian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

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!

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