Chef Edward Lee creates an unusual dressing here, made with unsweetened coconut milk and fresh lemon juice. It's deliciously sweet and tangy.
Slideshow: More Pea Recipes
1 blood or navel orange
2 teaspoons toasted sesame oil
1/2 pound sugar snap peas
3/4 cup unsweetened coconut milk
2 teaspoons fresh lemon juice
Pinch of sugar
Chopped mint and freshly cracked pepper, for garnish
How to Make It
Using a sharp knife, peel the orange, making sure to remove all of the bitter white pith. Halve the orange lengthwise and slice it crosswise 1/8 inch thick. Transfer the slices to a small bowl.
In a medium skillet, heat the sesame oil. Add the sugar snap peas in a single layer and cook over moderately high heat, without stirring, until nicely charred, 2 to 3 minutes. Transfer the peas to a medium bowl and season lightly with salt.
Add the coconut milk, lemon juice and sugar to the skillet and cook over moderately low heat, whisking frequently, until the dressing is thickened, 5 minutes. Spoon the dressing onto plates and top with the sugar snaps and orange slices. Garnish with mint and pepper and serve warm.
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