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Blistered Snap Peas Recipe – How to Make Blistered Snap Peas

Mike Garten

Season snap peas with gochugaru, a vibrant crimson Korean chile powder, and a squeeze of lemon for a easy grilled facet. Make sure to use a grill basket so nothing falls by the grates. 

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Cal/Serv:
111

Yields:

4


servings

Whole Time:

0

hours

15

minutes

1
lb.

snap peas, strings eliminated

1/2


to 1 teaspoon gochugaru

1/2


lemon, plus wedges for serving 

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  1. Place grill basket on grill and warmth grill and basket, lined, on excessive 10 minutes. 
  2. In giant bowl, toss snap peas with oil, gochugaru, and 1/2 teaspoon salt. Add to grill basket and grill, tossing twice, till charred and simply tender, 5 to eight minutes.
  3. Squeeze juice of 1/2 lemon on high and toss to mix. Switch to shallow bowl or platter and serve with extra wedges and sprinkle with cilantro if desired. 

NUTRITIONAL INFORMATION (per serving): About 111 energy, 7 g fats (1 g saturated), 4 g protein, 245 mg sodium, 10 g carbohydrate, 3 g fiber

Did you make this recipe? Remark under!

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