Sugar Snap Peas with Sizzled Scallion Oil and Lemony Yogurt
Crispy-tender sugar snap peas are layered over lemony Greek yogurt and finished with a garlicky scallion chili oil and plenty of fresh herbs. This vibrant, veggie-forward recipe works as an appetizer, snack, or refreshing side dish. Serve with pita bread, pita chips, or alongside your favorite protein.
Servings: 4
Equipment
Ingredients
Sizzled Scallion Oil
- ⅓ cup Olive Oil plus a drizzle for sautéing the sugar snap peas
- 2 cloves Garlic minced
- ½ teaspoon Red Pepper Flakes
- ½ teaspoon Gochugaru see note 1
- 2 Scallions thinly sliced (top and bottom parts divided)
Other Ingredients
- 8 ounces Sugar Snap Peas see note 2
- 2 cups Plain Greek Yogurt see note 3
- 1 tablespoon Lemon Juice adjust to taste
- 1 tablespoon Lemon Zest adjust to taste
- ¼ cup Fresh Herbs more or less to taste; I used a combination of chopped fresh basil and mint
- ¼ teaspoon Sumac optional
- Kosher Salt & Black Pepper to taste
Instructions
- Add the olive oil, minced garlic, red pepper flakes, gochugaru, and the thinly sliced lighter green bottom section of the scallions to a small pot. Reserve the darker green top section of the scallions for serving.
- Heat the pot over medium-low heat and cook, stirring every couple of minutes, until the garlic, chili flakes, and scallions start to sizzle. The oil should turn a bright orange-red color. Be careful not to let the garlic burn. Once fragrant and sizzling, remove from heat and let cool slightly. Season with Kosher salt and black pepper to taste.
- Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the sugar snap peas and cook, stirring occasionally, for about 3 minutes, until they’re bright green, slightly tender, but still crisp.
- In a bowl, mix the Greek yogurt with about 1 tablespoon of lemon juice and a pinch of Kosher salt. Taste and adjust with more lemon juice and salt as needed, until the yogurt is bright and well-seasoned.
- Spread a thick layer of the Greek yogurt onto a shallow bowl or plate. Spoon about half of the scallion chili oil over the yogurt. Arrange the sautéed sugar snap peas in an even layer on top. Drizzle the remaining scallion oil over the peas, then finish with lemon zest, chopped fresh herbs, the thinly sliced darker green tops of the scallions, and a sprinkle of sumac, if using.
- Pair with pita bread, pita chips, or the dipper of your choice if serving as an appetizer or snack. Alternatively, serve alongside your favorite protein.
Notes
- Note 1: I use ½ tsp red pepper flakes and ½ tsp gochugaru. Red pepper flakes add more heat, while gochugaru gives subtle spice, flavor, and bright color. Substitute Aleppo pepper if needed.
- Note 2: Snap off the stem end and pull the string for a smoother texture. Slice in half or smaller bite-sized pieces for a dip or leave whole/halved for a side dish.
- Note 3:Full-fat Greek yogurt gives the creamiest texture. Labneh is a great option, or use your preferred yogurt (consistency will vary).
Nutrition
Calories: 252kcal | Carbohydrates: 10g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 50mg | Potassium: 314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1145IU | Vitamin C: 44mg | Calcium: 152mg | Iron: 2mg
