Sesame Pea-Shoot Salad
- 1 cup sugar snap peas
- 1/2 cup snow peas
- 1/2 cup shelled fresh green peas (about 1/2 pound in pods)
- 2 teaspoons sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon Asian sesame oil
- 1/2 to 1 tablespoon packed light brown sugar
- 2 teaspoons soy sauce
- 6 cups pea shoots
In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow peas and green peas and cook 1 minute. Drain peas in a colander and rinse under cold water. Pat peas dry between paper towels.
In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden. In a small bowl whisk together sesame seeds, vinegar, oil, brown sugar, and soy sauce until sugar is dissolved.
In a bowl toss pea shoots and peas with dressing.
Recipe courtesy of Gourmet Magazine