In case you haven’t been reading the blog in the past year, let me tell you something: I am addicted to Pinterest. Seriously. I wish there was some sort of rehab program I could go to. Every night before I go to bed, I peruse through my friends’ “pins” to see what new ideas for food, DIY, and decorating I can collect. Sometimes I can’t take the wait … and I scroll through the photos while waiting in line at the grocery store; while waiting for a commercial break to end (or more likely, for Kyle to fast forward through it); or while stirring a batch of risotto. I swear I start to itch if I’ve gone too long between my Pinterest moments.
Ever since my dear friend finally convinced me to join Pinterest over a year ago (I love you and hate you for this A), I have accumulated a vast amount of recipes that I want to try. Slowly I’ve been making new dishes one-by-one; hoping to get through my collection. However, I am building them up faster than I can crack them out – so I don’t think the recipe making will end any time soon. And the recipes I’ve been making the most? Those for main dishes, like this great recipe for Brown Sugar & Balsamic Glazed Pork Tenderloin, in the slow cooker! So, I’ve been whipping up some tasty side dishes to serve alongside all the Pinterest creations. Such as these tangy, crispy snap peas; a perfect accompaniment to the above mentioned pork dish.
Sesame Lime Snap Peas
3 Tbsp vegetable stock (or water)
2 Tbsp gluten free soy sauce
1 tsp black vinegar (omit this if you don’t have it)
1 tsp sriracha
1/2 tsp sesame oil
1/2 tsp agave syrup
1 tsp vegetable oil
1 clove garlic, minced
1 small shallot, minced
8 oz snap peas, trimmed and washed
1 tsp sesame seeds
half of a lime
Combine the vegetable stock, soy sauce, black vinegar, sriracha, sesame oil and agave syrup in a small bowl. Set aside.
Heat the vegetable oil in a non-stick pan over medium-high heat. Add the garlic and shallots and saute for 1 minute, or until starting to turn golden brown. Add the snap peas; saute for 1 minute. Add the sesame seeds and continue to saute everything for another 2 minutes, stirring frequently. Add the soy sauce mixture to the pan and continue to saute for another 1 – 2 minutes or until the sauce thickens. Remove from heat and squeeze over the juice of half a lime. Serve hot or at room temperature.