A Chinese restaurant classic that is delicious when made at home with good ingredients.
¼ cup chicken or vegetable stock
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 tablespoon roasted peanut oil
1 pound snow peas, strings pulled off
3 medium garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 tablespoons sesame seeds, toasted in a dry skillet until golden brown
Combine the stock, soy sauce, and sesame oil in a small bowl and set the mixture aside.
Heat the peanut oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Add the peas and stir-fry for 30 seconds to coat them with the oil. Add the garlic and the ginger and stir-fry until fragrant, about 20 seconds.
Add the stock mixture, quickly cover the pan, reduce the heat to medium, and cook until the peas are tender, about 2 minutes. Cook, uncovered, to reduce the sauce to just a tablespoon or two. 1 to 2 minutes. Sprinkle with the sesame seeds, toss, and adjust the seasonings. Serve immediately.
Serves 4 as a side dish
Source: Bishop, Jack. “Peas.” Vegetables Every Day: The Definitive Guide to Buying and Cooking Today’s Fresh Produce. New York: HarperCollins, 2001. 241-47. Print.
