In a kettle of boiling salted water cook sugar snap peas 2 minutes. Add snow and green peas and cook 1 minute. Drain peas in a colander and rinse in cold water. Pat dry on paper towels. In a small bowl whisk together vinegar, oil, sesame seeds, sugar, and soy sauce until sugar is dissolved. In a bowl toss pea shoots and peas with dressing. Serves 4. Gourmet June 1994
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 173.8mg||6 %|
|Potassium 432.8mg||11 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.4g|
|Protein 10g||14 %|
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Calories per serving: 141
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