Between our CSA share and the pea patch in our backyard, I had over a pound of snow peas to work with this week. Everyone should be so lucky, right?
Some of them were slivered and tossed, raw, with slivered radishes, olive oil, salt, pepper, and shaved parmesan. They made a delicious fresh and crunchy salad. And the rest became tonight's super-simple dinner. I blanched the peas for just 30 seconds, then rinsed them in cold water to stop them from cooking any further. Scallions, ginger and garlic sizzled in a mix of peanut and sesame oil in my skillet. Then I tossed in the peas, some diced Soy Boy tofu lin (a favorite fridge staple), sesame seeds and a drizzle of sriracha sauce. Ta-da! Add a side of rice, and you have dinner!
June 9, 2010 at 12:59 PM
Can't complain about the simplicity of this type of meal, if you ask me. That fresh-from-the-garden flavor is pretty hard to beat, let alone with a splash of siracha on top!