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Pea Medley with Fish Sauce Vinaigrette
Sugar snap, snow, and edamame peas are flash-fried together in this briny, spicy side dish. Serve with rice, tofu, beef, or noodles!
1/2 C plus 2 T peanut oil
2 T rice wine vinegar
1 T fish sauce
1 T Ready-Set-Serve Lime Juice
1 clove Ready-Set-Serve Peeled Garlic, minced
1 tsp. sugar
1 Thai chile pepper, finely minced (seeds removed)
3 C sugar snap peas
1 C snow peas
1 C edamame, steamed and shelled
2 Tbsp. Markon First Crop Mint, chopped
1 Tbsp. black sesame seeds
3 squash blossoms, roughly chopped
Extra Thai chile peppers, to garnish
Whisk first seven ingredients together in a mixing bowl or pulse in a blender.
Heat remaining two tablespoons of peanut oil in a large skillet. When hot, add sugar snaps, snow peas, and edamame to the pan, tossing while cooking until starting to char.
Remove from heat and toss with mint and sesame seeds. Garnish with blossoms and chiles.
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