Asian Inspired Strawberry Glazed Sugar Snap Peas

With a food processor or immersion blender, puree the following: 12 small strawberries (tops removed), 1 garlic scape, ¼ inch knob fresh ginger, 1-1.5 Tbsp tamari or soy sauce, 2-ish tsp rice wine vinegar, ½ tsp chili paste (optional, but recommended!)

“String” the pint of sugar snaps (snap off the stem & pull off the string that comes with it). Sauté in sesame oil over medium for 2-ish minutes. Add the pureed blend and continue cooking & stirring until glaze is a nice thick reduction – 5ish minutes. Enjoy over rice or as a side!