Thursday, June 11, 2009

Ginger sugar snap peas

This is a great side dish as is, but I think you added shrimp or tofu to it during the stir-fry process, it'd make a great complete meal.

adapted from "Martin Yan Quick & Easy"

1 lb. sugar snap peas
1 can baby corn, drained

Sauce:
1/4 c. dry sherry
1 Tbsp. oyster flavored sauce
1 1/2 tsp. chili garlic sauce
1 tsp. sugar
1/4 tsp. salt

1 Tbsp. vegetable oil
3 cloves garlic, minced
1 Tbsp. ginger, minced or grated

Bring a large pot of water to a boil. Add sugar snap peas and baby corn and cook until sugar snap peas are bright green and tender-crisp, about 1 1/2 minutes. Drain, rinse with cold water, and drain again.
To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves. Set aside.
Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 15 seconds. Add the sugar snap peas and the corn, then the sauce, and cook for 1-3 minutes to cook through.

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