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 

Chef Edward Lee
Edward Lee
May 2014

Gallery

Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement