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To make the sauce, combine the orange juice, zest, soy sauce, ginger, shallot, honey and mustard in a small bowl and stir to mix well. Return the peas and water chestnuts to the pan and toss to coat with. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl.

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Ingredients - Cod and Sugar Snap Peas with Mustard Soy Sauce:

1. You need 250 grams Cod
2. You need 120 grams Sugar snap peas
3. Provide 6 of Cherry tomatoes
4. You need 2 tbsp - ◎ Soy sauce
5. Provide 1 tbsp - ◎ Grainy mustard
6. Take 2 tsp of ◎ Vinegar
7. Take 2 tsp for ◎ Sugar
8. Prepare 1 tbsp for Sake
9. Prepare 1 tbsp for Cake flour
10. Prepare 1 Vegetable oil

A nice variation on eating them raw! These sugar snap peas are so delicious. I love how easy it is to make them, and how flavorful this recipe is. Plus, my entire family loves them - even The.

Cod and Sugar Snap Peas with Mustard Soy Sauce how to cook:

1. Put the ◎ ingredients in a heatproof bowl, microwave for about 30 seconds at 500-600 W, and mix well.
2. Take the bones and skin off the code, cut into bite sized pieces, and sprinkle with sake.
3. Cut both ends of the snap peas and remove the strings, boil briefly and drain well.
4. Take off the stem ends from the cherry tomatoes and cut in half.
5. Coat the cod with flour. Heat some oil in a frying pan, add the flour coated cod and pan fry over medium-high heat.
6. Brown on both sides, then turn off the heat.
7. Mix the snap peas, tomatoes and cod with the combined ingredients from Step 1.
8. Transfer to a serving dish to finish.

Sugar snap peas are sweet, crisp, and nutritious. The name "sugar snap peas" may sound like a sugary treat, but these plump peapods are actually a non-starchy vegetable. Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste.

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