Sesame Snap Peas With Carrots And Peppers Recipes

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

Steps:

• In a large nonstick skillet, saute peas and red pepper in butter until crisp-tender. Stir in the remaining ingredients; heat through.

Steps:

• Bring 2 inches of water to a boil in pan.
• Put peas, bell pepper, and carrot in a steamer basket and place in the pan.
• Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes.
• Transfer to a medium bowl; add soy sauce, oil, sesame seeds, and pepper; toss to coat. Serve warm.

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.