Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.

Slivered Red Pepper, Carrot & Snap Pea Salad

• 1 red bell pepper
• 2 medium carrots, peeled
• 1/2 lb. snap peas, trimmed
• 4 scallions (white and light green parts only), trimmed
• 1 fresh jalapeño
• 1 clove garlic
• Kosher salt
• 1 tsp. minced fresh ginger
• 2 Tbs. fresh lime juice; more to taste
• 1 Tbs. Champagne (or white-wine) vinegar
• 1 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Slightly Spicy Sugar Snap Peas with Mint & Lime

Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste like a condiment for pan-steamed snap peas. The peas have a mild, slow-burning heat, but if you like things hotter, try doubling the curry paste. This treatment is also good with green beans or broccoli, though you may want to leave out the mint.

• 2 Tbs. unsalted butter
• 1/4 tsp. Thai red curry paste
• 3/4 lb. sugar snap peas, trimmed
• 2 Tbs. thinly sliced fresh mint
• 2 tsp. fresh lime juice
• Kosher salt

Heat 1 Tbs. of the butter in a medium saucepan over medium heat. As soon as the butter melts, add the curry paste and mash it around with the back of a fork until it’s mostly broken up and distributed through the butter. Add the peas and toss with tongs to coat in the butter. Add 1/3 cup water, cover with the lid slightly ajar, raise the heat to medium high, and steam until the peas are almost tender, about 5 min. Remove the lid and let any remaining liquid boil off. Stir in the remaining 1 Tbs. butter, the mint, and the lime juice. Season to taste with salt and serve

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

• 1/2 cup Shaoxing (Chinese rice wine) or dry sherry
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup light brown sugar
• 1 Tbs. Asian chili sauce, such as Sriracha
• 2 large cloves garlic, minced
• 1 tsp. grated fresh ginger
• 1 tsp. Chinese five-spice powder
• 2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
• Freshly ground black pepper
• 1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Slivered Red Pepper, Carrot & Snap Pea Salad

• 1 red bell pepper
• 2 medium carrots, peeled
• 1/2 lb. snap peas, trimmed
• 4 scallions (white and light green parts only), trimmed
• 1 fresh jalapeño
• 1 clove garlic
• Kosher salt
• 1 tsp. minced fresh ginger
• 2 Tbs. fresh lime juice; more to taste
• 1 Tbs. Champagne (or white-wine) vinegar
• 1 tsp. granulated sugar
• 1/4 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 cup fresh cilantro leaves, coarsely chopped
• 1/2 cup small fresh basil leaves
• 1/4 cup small fresh mint leaves

Halve and seed the red pepper. Cut the pepper halves in half lengthwise, and cut each quarter diagonally into very thin slices. Cut the carrots into thin matchsticks about 3 inches long. Cut the snap peas diagonally into 3/4-inch pieces. Slice the scallions thinly on the diagonal. Halve and seed the jalapeño; cut the halves diagonally into thin slices. Combine the red pepper, carrots, snap peas, scallions, and jalapeño in a large bowl.

To make the vinaigrette, mash the garlic and a pinch of salt to a smooth paste with a mortar and pestle or with the flat side of a chef’s knife. Combine the garlic, ginger, lime juice, vinegar, and sugar in a small bowl (or in the mortar) and whisk to combine. Let the mixture sit for 5 to 10 min. and then whisk in the olive oil. Add about half of the vinaigrette to the vegetables, toss well, and let sit for 15 to 20  minutes.

Just before serving, add the parsley, cilantro, basil, and mint to the vegetables and season with salt. Drizzle in the remaining vinaigrette and toss well. Taste the salad and season with more salt or lime juice if necessary. Serve immediately.

Slightly Spicy Sugar Snap Peas with Mint & Lime

Rather than letting an opened jar of curry paste languish in the fridge, try this unconventional approach of using the paste like a condiment for pan-steamed snap peas. The peas have a mild, slow-burning heat, but if you like things hotter, try doubling the curry paste. This treatment is also good with green beans or broccoli, though you may want to leave out the mint.

• 2 Tbs. unsalted butter
• 1/4 tsp. Thai red curry paste
• 3/4 lb. sugar snap peas, trimmed
• 2 Tbs. thinly sliced fresh mint
• 2 tsp. fresh lime juice
• Kosher salt

Heat 1 Tbs. of the butter in a medium saucepan over medium heat. As soon as the butter melts, add the curry paste and mash it around with the back of a fork until it’s mostly broken up and distributed through the butter. Add the peas and toss with tongs to coat in the butter. Add 1/3 cup water, cover with the lid slightly ajar, raise the heat to medium high, and steam until the peas are almost tender, about 5 min. Remove the lid and let any remaining liquid boil off. Stir in the remaining 1 Tbs. butter, the mint, and the lime juice. Season to taste with salt and serve

Panang Curry with Pork and Vegetables

Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.Create your own customized Thai curry with the Recipe Maker.

• 1 (13.5- to 14-oz.) can coconut milk
• 1/4 cup Panang curry paste
• 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
• 2 Tbs. light brown sugar or light brown palm sugar; more as needed
• 1 tsp. fish sauce; more as needed
• 1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
• 3/4 cup sliced onions (1/2-inch-thick slices)
• 3 1/8-inch-thick slices fresh ginger or galangal
• 3/4 cup diced bell peppers (red, orange, or yellow)
• 3/4 cup chopped bok choy (2-inch pieces)
• 3/4 cup sugar snap peas, strings removed
• 3/4 cup loosely packed fresh Italian or Thai basil leaves
• Cucumber strips or wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips.

Sesame Beef and Snap Peas

A drizzle of chili sauce gives the tangy sauce in this dish a touch of heat while toasted sesame seeds and sesame oil offer a double shot of flavor. The dish comes together in minutes for a quick weekday meal.

• 1 lb. flank steak or skirt steak, cut into thin strips
• 1 Tbs. plus 1 tsp. reduced-sodium soy sauce
• 1 Tbs. plus 1 tsp. Asian sesame oil
• Kosher salt
• 1 Tbs. ketchup
• 2 tsp. rice vinegar
• 1 tsp. granulated sugar
• 1 tsp. Asian chili sauce (like Sriracha)
• 2 tsp. sesame seeds, toasted
• 3 Tbs. canola or peanut oil
• 3 Tbs. finely chopped ginger
• 10 oz. sugar snap peas, ends trimmed
• 1 tsp. cornstarch

Toss the beef with 1 tsp. each of soy sauce and sesame oil and 1/4 tsp. salt. In a small bowl, mix the remaining Tbs. each of soy sauce and sesame oil with the ketchup, vinegar, sugar, chili sauce, and half of the sesame seeds.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the beef and cook, stirring occasionally, until it loses its raw color and browns in places, about 2 to 3 minutes. Transfer to a large plate. Cook the ginger with the remaining 1-1/2 Tbs. oil until it sizzles steadily and starts to brown lightly around the edges, about 1 minute. Add the snap peas, sprinkle with 1/4 tsp. salt, and cook, stirring, until they turn bright green and start to brown in places, 1 to 2 minutes. Add 1/3 cup water and cook, stirring, until about half of the liquid cooks off and the peas start to soften, about 1 minute. Add the soy sauce mixture and beef, and cook, stirring, for a couple minutes until the mixture heats through and coats the peas and beef. Whisk the cornstarch with 1/4 cup water; add to the beef, and cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with the remaining tsp. sesame seeds, and serve.