Quick Braised Snow Peas and Radishes

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.

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