Grilled Snap Peas and Soy Ginger Sauce
The beauty of this recipe is the Grilled Snap Peas can be served hot, warm, or cold. Once the peas come off of the grill, put in a bowl and pour on the sauce. The peas can be served immediately or chilled at this point. Delicious and addictive either way! The Soy Ginger Sauce makes more than you may need for this recipe,but can be saved for a delicious salad dressing or marinade for another day.
  • 1 Pound Sugar Snap Peas, washed with strings removed along the seams.
  • 1½ tsp olive oil
  • 1 tbsp black sesame seeds
  • 1 tsp sesame oil, divided
  • ½ cup soy sauce, low sodium preferred
  • ¼ cup rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp grated fresh ginger
  • 1 tbsp grated orange rind
  • 2 cloves garlic, finely minced
  • 2 tbsp green onion, chopped
  1. Place a sheet of aluminum foil on grill to place peas on and heat grill.
  2. Place snap peas, olive oil, ½ tsp sesame oil and black sesame seeds in a bowl. Toss ingredients to coat peas with oil and sesame seeds.
  3. Place remaining ingredients in a small jar with a lid, (or small bowl) and shake (or whisk) to incorporate all ingredients together.Set aside.
  4. Place peas on aluminum foil over hot grill. No need to be too perfect here with placement of the peas on the grill. Use a pair of tongs to turn the peas as necessary until peas begin to get slightly charred and turn a bright green. (about 5-6 minutes)
  5. Remove peas from grill and place in a serving bowl.
  6. Shake (or whisk) your Soy Ginger Sauce to mix and pour over Snap Peas. Toss and serve or chill as desired.
Recipe by Pure Grace Farms at