This is a terrific light dish that’s quick to prepare. The success of this dish is in giving the snap peas a quick sear, so they keep their crunch and color. I also like the combination of veggies and fruit in a salad. Sugar snap peas can compliment many spring dishes. After I cooked and photographed the dish, I ate it for lunch, adding grilled chicken and avocado…yum!!
- 1 blood or navel orange
- 2 teaspoons toasted sesame oil
- 1/2 pound sugar snap peas
- Kosher or Sea Salt
- 3/4 cup unsweetened coconut milk
- 2 teaspoons fresh lemon juice
- Pinch of sugar (optional)
- Chopped mint and freshly ground pepper, for garnish
Using a sharp knife, peel the orange, making sure to remove all of the bitter white pith. Halve the orange length wise and slice it crosswise into 1/8 inch thick slices. 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 about 2-3 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 about 5 minutes. Spoon the dressing onto plates and top with the sugar snap peas and orange slices. Garnish with mint and a grind of fresh black pepper and serve warm.
Source: Food and Wine Magazine