Sugar Snap Peas with Mint and Warm Coconut Dressing

1. 1

   Using a sharp knife, peel the orange, making sure to remove all of the bitter white pith.

2. 2

   Halve the orange lengthwise and slice it crosswise 1/8 inch thick.

3. 3

   Transfer the slices to a small bowl.

4. 4

   In a medium skillet, heat the sesame oil.

5. 5

   Add the sugar snap peas in a single layer and cook over moderately high heat, without stirring, until nicely charred, 2 to 3 minutes.

6. 6

   Transfer the peas to a medium bowl and season lightly with salt.

7. 7

   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.

8. 8

   Spoon the dressing onto plates and top with the sugar snaps and orange slices.

9. 9

   Garnish with mint and pepper and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.