Sugar Snap Peas…All Dressed Up

Estee Kafra Recipe By
  • Cooking and Prep: 15 m
  • Serves: 6
  • Contains:

I created this dish with the gorgeous color combo in mind. The vibrant green, purple, and yellow is always so beautiful next to brown meat and chicken and potato kugel. I like to serve this at room temperature, creating a sort of side dish/salad hybrid.

Ingredients (8)

Main ingredients

Start Cooking

Cook

  1. In a large shallow pot, sauté the onion in about one tablespoon olive oil over a medium–high heat, until just softening. Set aside and wipe down the pot.

  2. Add another tablespoon oil to the pot and the defrosted cubes of garlic and ginger. Swish the garlic and ginger around with a wooden spoon and add the honey and sugar snap peas. Toss them vigorously so that they cook evenly, for only a few minutes, so that their color brightens but they’re still crunchy. Remove from heat.

  3. Pour the snap peas into your serving dish. Toss in the red onions and diced mango, and sprinkle lightly with sesame seeds. Serve at room temperature.

Credits

Photography: Hudi Greenberger

Styling: Janine Kalesis

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP