Goma-ae is a Japanese sesame dressing that is typically used on blanched spinach or french beans. It tastes really good with snap peas, bringing out the natural sweetness of snap peas matched with the aromas of white sesame.
INGREDIENTS (2 – 3 servings):
- 400g whole sugar snap peas
- 2 tbsp roasted white sesame seeds*
- 1/2 tbsp oil – I used olive oil
- 1 tbsp gluten free soy sauce or tamari
- 1/2 tsp maple sugar or maple syrup
- 1/8 tsp salt
*if using raw sesame seeds, just lightly toast them without any oil on a fry pan until it turns slightly golden.
- Prepare sesame dressing: Grind the white sesame seeds in a small blender or food processor.
- Place grounded sesame in a small bowl. Add maple syrup and soy sauce. Mix. It will resemble a paste. Set aside.
- Wash the snap peas.
- Cut off the ends of the snap peas. You can either line it against a knife and cut them off. Or use scissors.
- Place oil into a pan over medium heat. Glaze oil evenly across the fry pan – I used a silicone brush. This method allows us to use minimal oil.
- When oil is heated, add in the whole snap peas. Stir fry 1-2 mins.
//Be-careful not to over cook. Snap peas should be warm yet still retain its crunchiness.
- Sprinkle salt. Mix.
- Add in half the sesame dressing. Stir fry to coat the snap peas.
- Snap peas are done. Sprinkle remainder of the sesame paste.
- Ready to serve!