Ingredients
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2 teaspoons dark sesame oil
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1 tablespoon fresh ginger, peeled and minced
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1 tablespoon fresh garlic, minced
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1/4 teaspoon crushed red pepper flakes
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1 tablespoon oyster sauce
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1 tablespoon low sodium soy sauce
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1 tablespoon sugar
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1/8 teaspoon salt
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1 lb sugar snap pea, trimmed
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1/2 cup carrot (julienne cut)
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1/2 cup sliced water chestnuts (drained and sliced)
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Instructions
- To prepare dressing, heat oil in a small saucepan over medium heat.
- Add ginger; sauté 2 minutes.
- Add garlic and crushed red pepper; cook 1 minute.
- Stir in oyster sauce, soy sauce, sugar, and salt, bring to a simmer.
- Remove from heat; cool.
- To prepare salad, cook peas in boiling water 30 seconds.
- Drain and rinse with cold water.
- Combine peas and remaining ingredients except sesame seeds.
- Drizzle dressing over salad; toss well.
- Sprinkle with sesame seeds.