Wasabi Sugar Snap Beans


sugar snap beans

Sugar snap beans are one of my favorite go-to side dishes. They go with everything and can even be tossed into your garden salad without cooking! They can be chopped up in a rice pilaf or even roasted with other vegetables like cauliflower. I like that they retain a certain crispy “snap” even after steaming, if you do it right. Even frozen, they are still snappy.

In this recipe, they are tossed with a wasabi compound butter which makes them quite bewitching and addictive. I recently had them for lunch. I mean the wasabi sugar snap beans – and nothing else! This method would also be great for snow peas or regular green beans too.  The recipe is inspired by one found in Cooking Light magazine.

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Wasabi Sugar Snap Beans

Ingredients

    • 1 tablespoon butter (softened at room temperature)
    • 2 teaspoons wasabi powder
    • 1 pound sugar snap peas, strings removed if fresh or frozen sugar snap peas
    • 1-2 tablespoon water (leave out if using frozen sugar snap peas)
    • 1/4 teaspoon salt

Instructions

Combine the softened butter with the wasabi powder and set aside.

Microwave the sugar snap peas with water, covered, on HIGH for 3 to 4 minutes. They should be crisp-tender and bright green. If you are using the frozen product, you do not need water.

Toss with the wasabi butter and sprinkle with a little salt.

Serves 4.