Rating: 4.51 stars
114 Ratings
  • 5 star values: 70
  • 4 star values: 35
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven broiler, and move oven rack into the top position.

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  • 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

184 calories; protein 4.4g; carbohydrates 12.3g; fat 12.9g; sodium 532mg. Full Nutrition
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Reviews (78)

Most helpful positive review

Rating: 5 stars
06/27/2007
Delicious hot, better at room temp - which was perfect since I brought it to a potluck. The dish got rave reviews. I made a few changes for personal taste and lack of listed ingredients: 1 clove of minced garlic added to the olive oil instead of the garlic flavored oil; 10 drops of Tabasco instead of chili oil, but next time I'll add more; and more brown sugar - about two tablespoons - yum! I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. This one's a keeper! Read More
(65)

Most helpful critical review

Rating: 3 stars
06/12/2008
Recipe flavors were good however I would make a couple changes. Omit the first step re: putting on the oil then cooking for 5 mins. Instead, put on the the soy mixture in the beginning and then broil for about 3 mins. Much better. The oil in the beginning prevents the soy mixture from adhering to the peas. Read More
(129)
114 Ratings
  • 5 star values: 70
  • 4 star values: 35
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
06/12/2008
Recipe flavors were good however I would make a couple changes. Omit the first step re: putting on the oil then cooking for 5 mins. Instead, put on the the soy mixture in the beginning and then broil for about 3 mins. Much better. The oil in the beginning prevents the soy mixture from adhering to the peas. Read More
(129)
Rating: 5 stars
06/27/2007
Delicious hot, better at room temp - which was perfect since I brought it to a potluck. The dish got rave reviews. I made a few changes for personal taste and lack of listed ingredients: 1 clove of minced garlic added to the olive oil instead of the garlic flavored oil; 10 drops of Tabasco instead of chili oil, but next time I'll add more; and more brown sugar - about two tablespoons - yum! I used sugar snap peas fresh picked from my garden and they retained their crunch even when I ate the leftovers later. This one's a keeper! Read More
(65)
Rating: 5 stars
08/26/2007
Fantastic! To keep the calories down even more I broiled the peas with out oil. I don't think they need it! Then added fresh garlic to the soy sauce, used crushed red pepper flakes instead of the chili and I doubled the sugar, sesame oil is perfect. Loved it! Can't wait to make this with green beans too. Next time I will sprinkle the sesame seeds on right before serving so they don't sink to the bottom with the sauce. Read More
(60)
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Rating: 5 stars
01/07/2008
I love sugar snap peas and was so happy to come across this recipe. Usually we just have them with ranch dip at parties etc. I wanted to serve this as a side dish veggie so here's what I did. I didn't have garlic flavored olive oil so I put the peas in a bowl drizzled them with some EVOO and mixed in a couple tsp. of minced garlic. Then I transferred this to a rimmed baking sheet that I had coated with cooking spray. I baked them at 400 for about 10-12 minutes just till slightly tender when pierced with a fork. I used 1/2 tsp. of both the sesame oil and brown sugar and omitted the chili oil (personal preference). They were great as a side dish for baked salmon. Thanks! Read More
(30)
Rating: 5 stars
10/10/2008
This recipe is fantastic. Absolutely delicious. Followed anothers lead and simply drizzled olive oil over the peas omitting the 3TBS. Other than that made exactly as written and it was perfection. A new staple for us! Read More
(16)
Rating: 4 stars
01/31/2012
Great recipe! I actually got my husband to eat sugar snap peas!!! Instead of garlic oil I used olive oil and minced garlic. I also upped the brown sugar a bit - YUM! Read More
(15)
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Rating: 5 stars
03/18/2010
made it ahead and served it cold and it was a hit. I think next time I will use honey instead of brown sugar though so the sauce sticks better to the sugar snap peas. Nice way to add a healthy appetizer. I was pleasantly surprised. Read More
(12)
Rating: 4 stars
01/31/2011
A little EVOO and sesame oil shaken with s/p and sesame seeds. Baked at 450 in over for 15 minutes. Yummy and easy. Thanks for the suggestions! Read More
(10)
Rating: 5 stars
09/04/2007
Wow! Talk about easy - and tasty! I was looking for a quick recipe to use up some sugar snap peas in my fridge and I just so happened to have everything I needed to make these! They made a great accompaniment to the grilled steaks baked potatoes and salad we served them with. Even my picky 13-year-old son liked them - the rest of us LOVED them! Read More
(6)