Sesame Sugar Snap Peas, from the American Institute for Cancer Research


In an ongoing effort to promote healthier lifestyle choices that help lower one's risk factor for certain cancers, the American Institute for Cancer Research have teamed up with author Dana Jacobi to create delicious dishes like sesame sugar snap peas.

This is an easy-to-make dish that is as fresh as it is refreshing:

Nothing says spring like garden fresh vegetables and this sugar snap pea dish is green, earthy and delicious. You’ll find fresh sugar snap peas in the grocery store and at farmer’s markets and roadside stands during the spring and early summer. Sugar snap peas are best served raw or cooked the day of purchase or a day or two later.

Sesame Sugar Snap Peas

  • 2 tsp. extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 lb. sugar snap peas, trimmed
  • 1 Tbsp. reduced-sodium soy sauce
  • 1/2 tsp. sesame seed oil (can use toasted sesame seed oil)
  • Pinch of crushed red pepper flakes or to taste
  • 1 tsp. honey
  • 1 Tbsp. toasted sesame seeds


Place oven rack in highest position and preheat broiler.

In mixing bowl, whisk together olive oil and garlic. Add snap peas and toss to coat well.

On baking dish, place snap peas in single layer. Broil until tender, about 5-6 minutes.

While peas are cooking, mix together soy sauce, sesame oil, pepper flakes and honey.

After removing snap peas from oven, gently toss with soy sauce mixture. Garnish with sesame seeds.

Serve hot or chilled as side dish. Hot is most common.

Makes 4 servings.

Per serving: 90 calories, 4 g total fat (0.5 g saturated fat), 11 g carbohydrate, 3 g protein, 3 g dietary fiber, 140 mg sodium.

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