Oklahoma Ag in the Classroom

Snappy Garden Strips

  • 1 pound fresh green beans, trimmed
  • 1 pound sugar snap peas, trimmed
  • 4 radishes, thinly sliced
  • 2 medium red bell peppers, cut into thin 2-inch strips
  • 1 medium yellow bell pepper, cut into thin 2-inch strips
  • 1 small red onion, cut vertically into thin slivers
  • 1 (8 1/4-ounce) can Mandarin oranges, drained
  • 1/2 cup dry-roasted peanuts, chopped

Ginger-Soy Vinaigrette

  • 6 Tablespoons peanut sauce
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons mustard
  • 1 tablespoon sesame oil
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Cook beans and peas in boiling salted water 30 seconds to 1 minute or until crisp-tender; drain.
  2. Plunge into ice water to stop the cooking process, and drain well.
  3. Thoroughly whisk together the ingredients for the Ginger-Soy Vinaigrette
  4. Combine all ingredients, tossing the vinaigrette to coat the vegetables.
  5. Cover and chill at least 2 hours
  6. Serve the strips upright in cups.

Oklahoma Ag in the Classroom

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Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative Extension Service, Oklahoma Department of Agriculture, Food and Forestry and the Oklahoma State Department of Education.