Asian Snow Pea Garden Salad
(Serves 4.)
Ingredients:
1 lb fresh garden snow peas, washed and strings trimmed off
1/2 cup carrots, cut into very thin strips
1/2 cup red bell peppers, cut into very thin strips
1/2 cup sliced water chestnuts, drained
2 tsp sesame oil
1 Tbsp minced fresh ginger root
1/2 cup sliced mushrooms, your choice
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp oyster sauce (optional, may substitute with 1 Tbsp more soy sauce)
salt to taste
Sesame seeds for garnish
Instructions:
- Fill a large bowl with ice and water and set in sink.
- Fill a large pot with water and bring to a rapid boil.
- Prepare snap peas by dropping them in rapidly boiling water for just 20 seconds; immediately drain and dump into the ice bath, then drain in colander completely.
- Put blanched peas into a large salad bowl with the carrots, red bell peppers, and water chestnuts, cover, and keep cool.
- Put sesame oil in a skillet over medium heat, add ginger and mushrooms and saute until fragrant, about 2 to 3 minutes.
- Stir in the garlic and red pepper flakes and cook an additional 1 minute.
- Stir in soy sauce, brown sugar, oyster sauce (if using), taste, and add salt if desired. Allow mixture to simmer for 2 to 3 minutes, stirring, until well blended. Remove from heat and allow to cool.
- Prepare salad by adding dressing to fresh vegetables in salad bowl, tossing to combine.
- Serve on individual chilled salad plates with a sprinkle of toasted sesame seeds on each salad.
