Ingredients:
2 teaspoons sesame seeds
2 tablespoons orange juice
2 tablespoons rice vinegar
1 teaspoon honey
½ teaspoon soy sauce
1 medium scallion, sliced thin
½ teaspoon grated fresh ginger
2 tablespoons peanut oil
1 teaspoon toasted sesame oil
1 teaspoon salt, plus more to taste
Ground black pepper
1 pound snow peas, stems snapped off
Directions:
Toast the sesame seeds over medium heat in a small skillet, shaking the pan often to promote even cooking, until light brown and fragrant, 4 to 5 minutes.
Meanwhile, combine the orange juice, vinegar, honey, soy sauce, scallion, and ginger in a small bowl. Whisk in the oils. Season to taste with salt and pepper. Stir in the sesame seeds. (The dressing can be set aside for several hours.)
Bring 6 cups of water to a boil in a large saucepan. Add 1 teaspoon salt and the peas and cook until crisp-tender, 1 ½ to 2 minutes. Drain the peas, shock them in ice water, and drain again. Dry the peas well on a rimmed baking sheet lined with paper towels.
Toss the peas with the dressing, adjust the seasonings with salt and pepper to taste, and serve immediately. Serves 2 to 3