One of the things that I have not gotten to make at home is anything with sugar snap peas. Well, except maybe the kind that you throw into a stir fry… you know the kind: the clean your frig type of veggies. See whatever leftover you have in the frig, add chopped chicken–and you have a stir fry! I was looking for a companion to my Korean ribs, and thought that this recipe would match wonderfully with the big and bold flavors from the ribs. I ran out of chicken broth or stock at home (gasp!), so I used water instead, and it worked out just fine.
The sauce is absolutely wonderful: light and very flavorful without being too overbearing. I may try this in the future with other vegetables, like green beans or broccoli, and just toss them in this sauce!
Adapted from Ellie Krieger on Food Network
1 pound sugar snap peas or snow peas
1 tablespoon water
2 teaspoons canola oil
3 scallions, white and green, sliced
1 tablespoon minced fresh ginger
1/4 cup orange juice
1/2 cup low-sodium chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium white miso paste
1 teaspoon toasted sesame oil
Place the snap peas or snow peas into a microwave-safe bowl with 1 tablespoon of water. Cover tightly and microwave for 3 minutes. Carefully remove the cover, drain and set aside.
Heat the oil in a saucepan over a medium-high heat. Add the scallions and ginger and saute for 2 minutes. Add the orange juice, chicken broth and vinegar and cook for 5 minutes, uncovered. Turn heat to low and stir in the miso paste and sesame oil. Stir until miso paste is dissolved, about 1 minute.
Pour the sauce over the snow or snap peas toss to coat and serve.