Snowpeas in Vinaigrette


This is another recipe that I’ve created – not strictly Chinese, but the flavors in the vinaigrette make it almost so. You can serve this with Chinese food or as a quick vegetable dish for any meal – it’s particularly good with grilled salmon. Fresh snow peas are plentiful this time of year in Southern California, but you can also use frozen ones, although they will be a bill less pleasing in texture. Sugar snap peas would work just as well but require a bit longer cooking time.


  • 12 oz snow peas
  • 2 tsp rice wine vinegar
  • 2 tsp light soy sauce
  • 1 tsp fresh ginger root, minced
  • 1/4 tsp sugar, brown or raw cane is best
  • 2 T sesame oil
  • 1/2 tsp salt, more or less to taste


  1. Snap off both ends of the snowpeas, allowing the strings to pull away with the end (the strings are very tough and not pleasant to eat).
  2. You can leave the peapods whole, cut them in half.
  3. Steam (or blanch) the peapods just until crisp-tender and bright green (if you get to olive green, it’s a bit too well-done), then then shock in a bowl of ice water to stop the cooking and set the color, draining well when cold.
  4. While the peas cool, combine the dressing ingredients in a small bowl; set aside.
  5. 10-20 m before serving, combine the vegetable with the dressing, adjust the seasoning, and serve.

do ahead:
Peapods and dressing can be prepared up to 1 day in advance. Do not combine until 10-20 m before serving, or the vegetable will turn an unattractive olive color.

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