Peppery Asian Sugar Snap Peas Recipe Video
Ingredients
| For the quinoa | ||
| Sugar snap peas | 1 Pound | |
| Sugar snap peas | 1 Pound | |
| Sugar snap peas | 1 Pound | |
| Sugar snap peas | 1 Pound | |
| Grape seed oil | 1 Tablespoon | |
| Grape seed oil | 1 Tablespoon | |
| Grape seed oil | 1 Tablespoon | |
| Quinoa | 1 Cup (16 tbs), dried | |
| Grape seed oil | 1 Tablespoon | |
| Grated ginger | 1 Teaspoon | |
| Chicken broth | 2 Cup (32 tbs) | |
| Grated ginger | 1 Teaspoon | |
| Grated ginger | 1 Teaspoon | |
| Grated ginger | 1 Teaspoon | |
| Soy sauce | 1 1⁄2 Tablespoon | |
| For the sugar snap peas | ||
| Garlic | 1 Clove (5 gm) (Minced) | |
| Grapeseed oil | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm) (Minced) | |
| Garlic | 1 Clove (5 gm) (Minced) | |
| Garlic | 1 Clove (5 gm) (Minced) | |
| Ground black pepper | 3⁄4 Teaspoon | |
| Ground black pepper | 3⁄4 Teaspoon | |
| Ground black pepper | 3⁄4 Teaspoon | |
| Ground black pepper | 3⁄4 Teaspoon | |
| Sugar snaps | 1 Pound | |
| Quinoa | 1 Cup (16 tbs) (Uncooked) | |
| Quinoa | 1 Cup (16 tbs) (Uncooked) | |
| Quinoa | 1 Cup (16 tbs) (Uncooked) | |
| Quinoa | 1 Cup (16 tbs) (Uncooked) | |
| Garlic | 1 Clove (5 gm), minced | |
| Water | 2 Cup (32 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Black pepper | 3⁄4 Teaspoon | |
| Salt | To Taste | |
| Salt | To Taste | |
| Salt | To Taste | |
| Salt | To Taste | |
| Fresh ginger | 1 Teaspoon, grated | |
| For the garnish | ||
| Sesame seeds | 1 Tablespoon, toasted | |
Nutrition Facts
Serving size
Calories 2484 Calories from Fat 618
% Daily Value*
Total Fat 70 g107.3%
Saturated Fat 7.7 g38.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2087.8 mg87%
Total Carbohydrates 374 g124.8%
Dietary Fiber 63.2 g252.8%
Sugars 47 g
Protein 97 g193.8%
Vitamin A 248.3% Vitamin C 1145%
Calcium 82.9% Iron 262.9%
*Based on a 2000 Calorie diet
Directions
1. Take a medium sized saucepan, add the quinoa and the chicken broth. Turn on the heat to a medium high and let it come to a boil. When it starts to boil, cover it, turn the heat down to low and let it cook for about 15 minutes and then the quinoa is done. Turn off the heat.
2. Heat up a wok or a large pan on high heat, and when the wok is really hot, add in the grape-seed oil and the sugar snaps and saute for about 2 to 3 minutes. Then add the minced clove of garlic, soy sauce, black pepper and a teaspoon of freshly grated ginger. Mix it all around for about 1 to 2 minutes.
SERVING
3. Plate up the quinoa and serve the sugar snaps over the quinoa, topped with toasted sesame seeds.
Chef
