While shopping recently I came across fresh shucked English peas which I hadn’t laid eyes on in many months, I immediately thought of this recipe.  While frozen peas hold up quite well they still aren’t quite the same as eating fresh spring peas. This recipe calls for 3 different types of fresh peas and its bright flavor comes from black and white sesame seeds, red pepper flakes, ginger and garlic from my Toasted Sesame Ginger Seasoning.   

2 tablespoons Victoria Taylor’s Toasted Sesame Ginger
2 tablespoons toasted sesame oil
2 tablespoons extra-virgin olive oil
½ pound fresh sugar-snap peas
½ pound fresh peas
½ pound frozen and thawed edamame
½ pound fresh snow peas

Place sesame oil, olive oil, and Toasted Sesame Ginger into a wok.  Heat oil on high until hot, but not smoking.  Add sugar-snap peas and stir frequently for 2 minutes.  Add peas and stir for another 2 minutes. 

Finally add edamame and snow peas and stir for 3 minutes.  Remove from heat and serve immediately.

Best,

Victoria