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Sesame mangetout (snow peas)
 lat
green mangetout ( snow peas) are too boring for words when cooked
whole. But shred them finely and toss them raw in a sweet Asian vinaigrette
and they taste wild.
Serves 4
- 250g mangetout (snow peas)
- 2 tsp sesame seeds
- Dressing:
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- 1 tbsp rice wine vinegar or white wine vinegar
- 2 tsp sesame oil
- Wash and dry the mangetout, then finely slice lengthwise into
matchsticks, using the tip of a sharp knife. This will take some
time, but keep going and don't curse me too much. The effect it
has on the flavour and texture is too great to give up now.
- Mix the sugar, soy, rice wine, vinegar and sesame oil, and lightly
toss the mangetout in the dressing.
- Drain off any excess dressing, and arrange the mangetout on
a serving plate and sprinkle with sesame seeds.
- Serve as a salad or side dish, or use as a base for seafood,
duck or barbecued quail.
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