While shopping recently I came across fresh shucked English peas which I hadn’t laid eyes on in many months, I immediately thought of this recipe. While frozen peas hold up quite well they still aren’t quite the same as eating fresh spring peas. This recipe calls for 3 different types of fresh peas and its bright flavor comes from black and white sesame seeds, red pepper flakes, ginger and garlic from my Toasted Sesame Ginger Seasoning.
2 tablespoons Victoria Taylor’s Toasted Sesame Ginger
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
½ pound fresh sugar-snap peas
½ pound fresh peas
½ pound frozen and thawed edamame
½ pound fresh snow peas
Place sesame oil, olive oil, and Toasted Sesame Ginger into a wok. Heat oil on high until hot, but not smoking. Add sugar-snap peas and stir frequently for 2 minutes. Add peas and stir for another 2 minutes.
Finally add edamame and snow peas and stir for 3 minutes. Remove from heat and serve immediately.