Name: Sugar Snap Peas with Sesame, Ginger, and Lemon Zest
Total time: 25 min
Ingredients: 2 tablespoons sesame seeds; 1/2 teaspoon grated lemon zest; 1/2 teaspoon kosher salt; 2 teaspoons vegetable oil; 12 ounces sugar snap peas , strings removed, halved crosswise on bias; 2 tablespoons water; 1/2 teaspoon grated fresh ginger; 1 scallion , sliced thin

Why This Recipe Works

To ensure that the pods and peas cook through at the same rate, we use a hybrid method that steams the sugar snap peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the peas cook through more quickly. Cutting the peas in half further reduces the cooking time, so the pods retain more of their snap, and the pockets capture the seasonings rather than letting them slide to the bottom of the platter. Sprinkling the pods with a dukka—an Egyptian condiment made of finely chopped nuts, seeds, and seasonings—dresses up the simple preparation with distinct (but not overwhelming) flavor and crunch.

Before You Begin

Black or white sesame seeds can be used in this recipe.

Instructions

Toast sesame seeds in 12-inch skillet over medium heat, stirring frequently, until lightly browned, about 3 minutes. Transfer to cutting board. Sprinkle lemon zest and salt over sesame seeds and chop mixture until finely minced and well combined. Transfer to bowl and set aside.

Heat oil in now-empty skillet over medium heat until shimmering. Add snap peas and water, immediately cover, and cook for 2 minutes. Uncover, add ginger, and continue to cook, stirring frequently, until moisture has evaporated and snap peas are crisp-tender, about 2 minutes longer. Remove skillet from heat; stir in three-quarters of sesame mixture and scallion. Transfer snap peas to serving platter, sprinkle with remaining sesame mixture, and serve.