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Dinner Tonight: Green Peas and Sugar Snap Peas in Sesame Dressing

As I mentioned last Wednesday, I'm between apartments at the moment and am basically subsisting on Asian condiments and bags of frozen vegetables. This recipe, adapted from Epicurious, fits exactly into that framework. The sauce is made from standard Asian condiments I have in the fridge, and the peas come straight from the freezer. All I had to buy was some fresh sugar snap peas. Altogether, it's a perfect side for the soy-poached chicken I had earlier this week.

The original recipe was meant to celebrate fresh peas in all their spring glory. I'm sure they taste better fresh from the farm. But for a straight-from-the-freezer side, it's hard to get much simpler. Just toss both of these in boiling water for 30 seconds or so, dunk in an ice bath, and then dry and mix with the dressing. Obviously, the dressing pulls a lot of weight here. And it's a delicious combination of sesame oil, soy sauce, rice vinegar, and brown sugar.

Green Peas and Sugar Snap Peas in Sesame Dressing

About the author: Nick Kindelsperger is a Chicago-based freelance writer and a cofounder of The Paupered Chef.

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