Rating: 4.36 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Heat the sesame oil and chili oil in a wok or skillet over medium-high heat until the oil shimmers with heat. Cook and stir the snap peas until they turn bright green and start to become tender, about 4 minutes. Sprinkle with salt and black pepper as they cook. Sprinkle peas with sesame seeds, and stir a few times to mix before serving.

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Nutrition Facts

59 calories; protein 1.8g; carbohydrates 4.4g; fat 4g; sodium 82.4mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
08/04/2011
Loved this recipe! One thing I wanted to mention is that I added mushrooms to the mix because I think they go hand in hand with snap peas. Again, the recipe turned out perfect for me BUT I do feel it would be a bit too oily as written without the shrooms to soak up some of the oil. You can always add more oil so if I ever do it without the mushrooms, I will start with 1 tsp. of the sesame oil and go from there. Read More
(22)

Most helpful critical review

Rating: 3 stars
01/09/2013
I think the flavors were too overpowering for the snap peas. I'll just keep making my snap peas more simply. Read More
(6)
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/04/2011
Loved this recipe! One thing I wanted to mention is that I added mushrooms to the mix because I think they go hand in hand with snap peas. Again, the recipe turned out perfect for me BUT I do feel it would be a bit too oily as written without the shrooms to soak up some of the oil. You can always add more oil so if I ever do it without the mushrooms, I will start with 1 tsp. of the sesame oil and go from there. Read More
(22)
Rating: 4 stars
06/26/2011
Just a bit oily...will cut back a little on the oil the next time. We enjoyed these snap peas and they really are a snap to prepare (no pun intended). Read More
(9)
Rating: 4 stars
06/01/2011
pretty good...couldn't find chili oil...so I used a little olive oil and cayenne pepper instead...tried it...didn't have a whole lotta flavor...threw in some garlic and onion...and it turned out tastE...;) Read More
(9)
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Rating: 3 stars
01/09/2013
I think the flavors were too overpowering for the snap peas. I'll just keep making my snap peas more simply. Read More
(6)
Rating: 5 stars
11/23/2013
I omitted the chili oil because I don't like spicy food- but crisp and excellent! Read More
(2)
Rating: 4 stars
11/10/2011
This was good but when I added the garlic and onions and sauted all together I was told it tasted "bitter". I enjoyed it but my company didn't. Oh well lesson learned. Read More
(2)
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Rating: 5 stars
02/24/2014
Delicious! I halved the chili oil but followed the recipe otherwise. They came out perfectly...will def be making these again YUM! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
10/09/2018
I didn't have chili oil so I added some Tabasco to grapeseed oil. I also added 1 clove of minced garlic. Yum! Side dish for miso glazed salmon. Read More
(1)
Rating: 5 stars
09/13/2018
Excellent side dish to baked teriyaki chicken and rice! I added a couple of cloves of minced garlic simply because we love garlic. So simple to make as well. Will definitely be making again. Read More