1 pound sugar snap peas, trimmed and washed

1 tablespoon vegetable oil

2 garlic cloves, minced

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 scallion, both green and white parts thinly sliced

1 to 2 tablespoons gochujang (Korean red chili paste)

salt and pepper, to taste

crushed red pepper flakes, to taste

toasted sesame seeds, for garnish


1.   In a small mixing bowl, combine soy sauce, sesame oil and gochujang and whisk until well blended.

2.  Put the peas in a steamer basket, rinse them under cold tap water and set them aside to drain while you bring the steaming water to a boil.

3.  Add a couple of inches of cold tap water to the pan of a vegetable steamer (it should come just below, but not touch, the steamer basket).  Put the lid on top and bring the water to a rapid boil over high heat.

4.  Remove the lid and place the steamer basket with the sugar snaps into the steamer over the boiling water.   Cover, reduce the temperature to medium and steam for 3 to 4 minutes, or until the peas are crisp tender and still a vivid green.  Immediately run the peas, still in the steamer basket, under cold tap water for several minutes to stop the cooking and retain the bright color.

 5.  Using a large skillet or wok, heat vegetable oil over medium heat.  Add the minced garlic and saute until it just begins to brown.  Add the peas and saute until they are hot.  Remove from heat.

3.   Stir in the gochujang mixture until peas are well coated.

4.   Season to taste with salt, pepper and red pepper flakes.  Garnish with sliced scallion and toasted sesame seeds and serve.

adapted from Gary Glen,

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