Sautéed Pea Pods with Soy-Chile Aioli
by Stephanie Izard
summerappetizerseasonalshared dish
Yield: 4 appetizer servings
Ingredients
You have 4 of 10
produce
- ✓4 large clovesgarlic(minced)
- ○3 tablespoonslemon juice(fresh)
- ○1 poundEnglish peas(in their pods)
dairy
- ○1 tablespoonunsalted butter
pantry staple
- ○¾ teaspoonSriracha(Asian chile sauce)
- ○1½ tablespoonsDijon mustard
- ✓1½ tablespoonssoy sauce
- ✓3 tablespoonsfish sauce
- ✓¼ cupmayonnaise
other
- ○3 tablespoonsextra-virgin olive oil
Instructions
- Prepare an ice bath. Bring a large pot of salted water to a rolling boil and blanch the peas for 2 minutes, then transfer to the ice bath. When the peas are cool, drain them and set aside.
- In a medium bowl, whisk together the lemon juice, mustard, fish sauce, Sriracha, garlic, soy sauce and olive oil until emulsified. Transfer 3 tablespoons of the chile-soy sauce into a small bowl and whisk in the mayonnaise to make the aioli; reserve the rest of the chile-soy sauce.
- In a large skillet, heat the butter over medium-high heat. Add the peas and 2 tablespoons of chile-soy sauce; cook for 3 to 5 minutes or until the pods begin to brown in places. Once the peas are cooked, transfer to a bowl and toss with the remaining chile-soy sauce.