Charred Sugar Snap Peas with Chili Lime
Fast blistered snap peas with chili, lime, and sesame that disappear the second they hit the table.
Prep: 5 · Cook: 10 · Total: 15 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (132 reviews)
INSPIRED BY
I love the snap pea sides you get at ramen spots, charred edges, bright acid, and a little heat. This one is built from pantry sauces.
Story
If I see snap peas at the store, I am grabbing them, because they cook in the time it takes to set the table. The trick is a screaming hot pan and a minute of patience so the peas actually blister. After that, the sauce is just a quick stir and a toss. Crunchy, tangy, and gone.
By Theo
Ingredients
- 1 tbsp neutral oil
- 10 oz sugar snap peas, strings removed
- 1/2 tsp kosher salt
- 1 tbsp soy sauce
- 1 tbsp fresh lime juice
- 1 tsp honey or brown sugar
- 1 tsp chili crisp or chili garlic sauce
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- Lime wedges, for serving
Instructions
- Heat a large skillet over high until very hot. Add oil and snap peas in a single layer.
- Let peas sit 2 minutes without stirring so they blister, then toss and cook 2 minutes more.
- Season with salt. Lower heat to medium.
- In a small bowl, whisk soy sauce, lime juice, honey, chili crisp, and sesame oil.
- Pour sauce over peas and toss 30 seconds until glossy.
- Sprinkle sesame seeds and serve right away with lime wedges.
Chef Tips
- Crowding steams the peas, use the biggest skillet you have.
- Swap snap peas for green beans, add 2 extra minutes cook time.
- If your chili crisp is salty, reduce soy sauce to 2 tsp.
Cook's Notes
- Dry the peas well, water is the enemy of a good blister.
- Taste your soy sauce first, some brands are much saltier.
- Serve immediately, snap peas lose their crunch as they sit.