Marinated Sugar Snap and Hakurei Turnips

27 Jun

By Ashley Miller

**The amounts and proportions in this recipe are up to you and depend on how many you’re feeding. I like about twice as many sugar snaps as turnips.

Marinated Sugar Snap and Hakurei Turnips

Sugar Snap peas
Hakurei turnips, about 1″ in diameter
Scallions (optional)
Soy sauce (I use San-J tamari and cut it with water)
White vinegar
Sesame oil
Minced garlic
Grated ginger

With a sharp paring knife, slice down vertically through the sugar snaps, splitting them in half. Cut the turnips into 1/8″ slices. If using scallions, slice thin.

Prepare the marinade starting with a 3:1 proportion of soy sauce and vinegar. Taste and adjust if desired. Add a tiny amount of sesame oil—this is strong stuff and can easily dominate. Add minced garlic and grated ginger to taste.

Add marinade to prepared vegetables, stirring and folding to make sure they’re coated. Marinate 2-3 hours. Serve at room temperature for optimum flavor.

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