From the Moosewood Restaurant Cooking for Health Cookbook
- 1 Orange
- 1 Teaspoon Dijon Mustard
- ½ Teaspoon Salt
- 1 Teaspoon Vegetable Oil
- ½ Pound Snow Peas (or Sugar Snap Peas) Ends and Strings Removed
- ¾ Cup Very Finely Sliced Radishes
Grate the orange peel for about ½ teaspoon zest. Set aside. Squeeze the orange for about 1/3 cup strained juice. Whisk the mustard and salt into the orange juice. Warm the oil in a saucepan on medium heat. Add the snow peas (or sugar snap peas) and radishes and stir for a minute. Add the orange juice, cover, and cook for 3 to 4 minutes, until the snow peas are bright green and crisp-tender. Sir in the orange zest.