I could eat sugar snap peas with everything or without anything at all. They're so delicious—especially when they're in season—with a refreshing crunch and sweet flavor. Similar to my Ippudo-inspired cucumber salad, this side lets the flavor and crunch of the peas shine through, with an incredible blend of garlic, ginger, and spicy gochugaru (you can add more if you like more spice than I do). It comes together in minutes, and will last maybe as long once it's served—but I doubt it.
Ingredients
2 cups sugar snap peas
3 garlic cloves, grated
1 1/2 teaspoons minced ginger
Juice of 1/2 lime
1 tablespoon avocado oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon gochugaru
1 teaspoon sesame seeds, plus more for garnish
1 teaspoon sesame oil
Directions
Trim and de-vein the snap peas.
Whisk together the garlic, ginger, lime juice, and avocado oil in a small bowl.
Heat a large pan over medium-high heat. Add the snap peas to the pan and cover with the dressing. Toss to evenly combine and cook for 5 minutes.
Stir in the black pepper, gochugaru, and salt. Stir occasionally, until toasty.
Remove from pan after 5 minutes and garnish with more sesame seeds, a squeeze of lime juice, and a drizzle of sesame oil.
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