Sesame Mangetout


Mangetout (snow peas) are too boring for words when cooked whole. But shred them finely and toss raw in a sweet Asian vinaigrette, and they taste wild. Serve as a salad or side dish, or use as a base for seafood, duck or barbecued quail.


  • 250 g mangetout (snow peas)
  • 2 tsp sesame seeds


  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar, or white wine vinegar
  • 1 tbsp Chinese rice wine, or dry sherry
  • 2 tsp sesame oil


Wash and dry the mangetout, then finely slice lengthwise into matchsticks, using the tip of a sharp knife. This will take some time, but keep going and donโ€™t curse me too much. The effect it has on the flavour and texture is too great to give up now.

For the dressing, mix the sugar, soy sauce, wine vinegar, rice wine and sesame oil together. Lightly toss the shredded mangetout in the dressing, draining off any excess.

Arrange the dressed mangetout on a serving plate and sprinkle with the sesame seeds to serve.