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This recipe dresses up sugar snap peas with an Asian-inspired marinade of sesame oil and soy sauce. Water chestnuts add crunch. Pour on the dressing when the peas are still hot; the flavors will be absorbed as the veggies cool.
Marinated Sugar Snap Peas
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. vinegar
8 oz. sugar snap peas
1 8 -ounce can diced water chestnuts, drained
Mix together soy sauce, sesame oil and vinegar in a small bowl, and set aside. Place sugar snap peas in the basket of a steamer. Add 2 inches of water to the pot, cover and steam 5 minutes. Immediately remove peas from the steamer and place them in a container with a flat bottom. Add water chestnuts and toss. Pour marinade over the top and toss again. Let cool for 5 minutes. Cover container and refrigerate for at least 1 hour, tossing occasionally to distribute the marinade. Enjoy immediately or allow flavors to meld for up to 24 hours.