Teriyaki Broccoli and Snap Peas 4.000

Len Spoden for The Washington Post

Chef on Call Sep 24, 2008

The teriyaki marinade satisfies sweet and salty cravings in one fell swoop.

Servings: 4
  • 1 head broccoli, cut into florets (8 ounces)
  • 1 cup sugar snap peas (4 ounces)
  • 1/2 cup bottled teriyaki marinade, such as Soy Vay Veri Veri Teriyaki Marinade
  • Freshly ground black pepper
  • 1 teaspoon sesame seeds, toasted (see NOTE)

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Bring a small pot of salted water to a boil over high heat. Add the broccoli and snap peas; cook for 2 to 3 minutes, until tender but still bright green. Drain and transfer to a mixing bowl.

Add the marinade and toss the vegetables until well coated; season with pepper to taste.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Serve warm.

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Recipe Source

From chef-owner Todd Gray of Equinox restaurant.

Tested by Judy Sarasohn.

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