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Sugar-Snap-Pea Salad with Sweet Ginger-Soy Dressing

Source of Recipe


Cooking Light-7/01






List of Ingredients



• Dressing:
  
• 2 teaspoons dark sesame oil
  
• 1 tablespoon minced peeled fresh ginger
  
• 1 tablespoon minced fresh garlic
  
• 1/4 teaspoon crushed red pepper
  
• 1 tablespoon oyster sauce
  
• 1 tablespoon low-sodium soy sauce
  
• 1 tablespoon sugar
  
• 1/8 teaspoon salt
  
• Salad:
  
• 1 pound sugar snap peas, trimmed
  
• 1/2 cup julienne-cut carrot
  
• 1/2 cup drained, canned sliced water chestnuts
  
• 1/2 cup sliced mushrooms
  
• 1/2 cup julienne-cut red bell pepper
  
• 2 teaspoons sesame seeds, toasted
  






Instructions



1. To prepare dressing, heat oil in a small saucepan over medium heat. Add ginger; saute 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat; cool.
   
   
2. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.
   
   
3. Yield: 5 servings (serving size: 1 cup).