Julianne Snow Peas & Ginger Orange Sauce

Julianne Snow Peas & Ginger Orange Sauce

6 ounces or one package of fresh snow peas
2 garlic cloves minced
1 small shallot chopped fine

scant amount of olive oil to sauté
1/3 cup white wine or sake
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce or aminos
2 teaspoons fresh grated ginger
3/4 cup fresh orange juice and zest of orange
2 teaspoons granulated or brown sugar
1 tablespoon corn starch dissolved in 1/3 cup water

1 tablespoon white sesame seeds (optional)

I was pleasantly surprised at the nutritional benefits of snow peas. The difference between snow peas and sugar snap peas is the sugar snaps have larger peas in the pods. Snow peas pods are edible and they can be eaten whole. Remove strings from the snow peas. Julianne the snow peas lengthwise (as above), blanch for 1 minute, or longer if you prefer them softer, drain, and set aside. I did blanch mine longer. 

In a medium frying pan sauté shallot till soft, then add minced garlic and ginger and sauté for one more minute.  Add remaining ingredients, except corn starch slurry, and cook for 5 minutes. Last add corn starch slurry and cook till sauce is thickened. Add blanched snow peas to sauce and serve immediately. Sprinkle with sesame seeds when plating if desired.