Weather: above freezing and sunny; it’s getting slushy out there!
What I’m listening to: Curious George and an egg sizzling in a pan in the kitchen

We had a very busy, but very lovely Easter weekend involving two church services, a wrestling tournament, a big Easter breakfast, egg coloring, egg gathering, and a family trip to watch The Croods in 3D. The sun even came out to play on Sunday afternoon.

easterOne vegetable that our entire family of five can agree upon are fresh peas. Snow peas, snap peas, raw from the fridge as snacks, in salads, or cooked. We’re big fresh pea fans (a couple of my kids always decline the frozen variety of peas, however).

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This bright, crisp, and springy green vegetable side dish cooks up in five minutes flat – simple and easy, but oh so tasty, too (does anyone else have an immediate I Love Lucy Vitameatavegamin flashback when you hear the words ‘so tasty, too?’ Perhaps it’s just me…). I served these Garlic Sesame Snow Peas alongside sockeye salmon in a ginger red curry sauce.

Garlic Sesame Snow Peas

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Yields: Serves 4

  • 1/2 tablespoon coconut oil (or other mild flavored oil)
  • 2 teaspoons sesame oil
  • 1 large garlic clove, minced
  • 8 ounces snow peas
  • 1 teaspoon sesame seeds
  • 2 teaspoons soy sauce
  • salt to taste

Heat a skillet over medium-high heat. Add the coconut oil to melt, followed by the sesame oil. Saute the garlic, 1 minute, until fragrant, but not brown. Add the snow peas and sesame seeds and continue to saute, stirring and tossing frequently, about 3 more minutes. Pour in the soy sauce and toss until well coated. Season with salt to taste (if needed). Remove peas from heat and pour into a serving dish. Serve promptly while hot (can add more sesame seeds on top prior to serving).

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