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Saturday, June 18, 2016

Stir Fried Snap Peas

My summer has started off to be the summer of stir frying.  Last night my kitchen was uninhabitable because I made these peas, and I did not have the fan on until it was essentially too late.  The good news is that these are very good at room temperature.  They are also super simple and very tasty.

  • 2  tablespoons vegetable oil
  • 1-1 1/2 pounds snow or sugar snap peas, washed and trimmed
  • 1 teaspoon  sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 to 2 tablespoons soy sauce or tempura sauce
  • Sesame seeds (optional)
  • 1. Place vegetable oil in a large, deep skillet or wok and turn heat to high. When it begins to smoke, toss in peas and cook, stirring almost constantly, until they are glossy, bright green and begin to show a few brown spots, about 5 minutes.
  • 2. When peas are almost done, stir in ginger and garlic, and cook another minute or so. Toss with sesame seeds if using them.Turn off heat and remove peas to a serving bowl.  Taste and adjust seasoning.

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