Lunch: Sugar Snap Peas with Mint and Warm Coconut Dressing

Recipe by Chef Edward Lee Chef Edward Lee creates an unusual dressing here, made with unsweetened coconut milk and fresh lemon juice. It's deliciously sweet and tangy.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Sugar Snap Peas with Mint and Warm Coconut Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 blood or navel orange
2 tsp. toasted sesame oil
1/2 lb. sugar snap peas
salt
3/4 c. unsweetened coconut milk
2 tsp. lemon juice
pinch of sugar
Chopped mint
Freshly cracked pepper

Instructions

Using a sharp knife, peel the orange, making sure to remove all of the bitter white pith. Halve the orange lengthwise and slice it crosswise 1/8 inch thick. Transfer the slices to a small bowl.
In a medium skillet, heat the sesame oil. Add the sugar snap peas in a single layer and cook over moderately high heat, without stirring, until nicely charred, 2 to 3 minutes. Transfer the peas to a medium bowl and season lightly with salt.
Add the coconut milk, lemon juice, and sugar to the skillet and cook over moderately low heat, whisking frequently, until the dressing is thickened, 5 minutes. Spoon the dressing onto plates and top with the sugar snaps and orange slices. Garnish with mint and pepper and serve warm. Looking for more vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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