Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Snap Pea Salad with Chili Crisp Dressing
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
The star of this salad is the simple chili crisp dressing that is warmed slightly to bring out all its umami and savory flavors. Chinkiang vinegar, soy sauce, sesame oil and a touch of honey are added for balance to create a flavorful vinaigrette that seeps into every nook and cranny of the thinly sliced snap peas. Chinkiang vinegar is a type of black vinegar that is umami, mildly acidic and slightly sweet, which can be purchased either in an Asian grocery store or online.
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Directions
- Heat 4 sliced scallion whites and 3 tablespoons chili crisp in a small skillet over medium heat until the scallions are softened. Remove from the heat and stir in 4 teaspoons each low-sodium soy sauce and Chinkiang vinegar and 1/2 teaspoon each sesame oil, honey and grated ginger. Thinly slice 12 ounces sugar snap peas and 4 scallions greens on the bias; toss with the dressing.
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