Teriyaki Broccoli and Snap Peas

The Washington Post, September 24, 2008

• • Course: Side Dish
• • Features: Fast, Kid-Friendly

Summary:

The teriyaki marinade satisfies sweet and salty cravings in one fell swoop.

4 servings

Ingredients:

• • 1 head broccoli, cut into florets (8 ounces)
• • 1 cup sugar snap peas (4 ounces)
• • 1/2 cup bottled teriyaki marinade, such as Soy Vay Veri Veri Teriyaki Marinade
• • Freshly ground black pepper
• • 1 teaspoon sesame seeds, toasted (see NOTE)

Directions:

Bring a small pot of salted water to a boil over high heat. Add the broccoli and snap peas; cook for 2 to 3 minutes, until tender but still bright green. Drain and transfer to a mixing bowl.

Add the marinade and toss the vegetables until well coated; season with pepper to taste.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Serve warm.

NOTE: To toast sesame seeds:

Heat them in a dry skillet over medium heat or in a 325-degree oven, shaking the pan frequently, until lightly browned and fragrant, 4 to 8 minutes. Watch carefully; they burn easily.

Recipe Source:

From chef-owner Todd Gray of Equinox restaurant.

114 calories, 3g fat, n/a saturated fat, n/a cholesterol, 1116mg sodium, 19g carbohydrates, 1g dietary fiber, n/a sugar, 3g protein.