Master Recipe
Stir-Fried Snow Peas
serves four
NOTE: Snow peas
are sturdier than sugar snap peas and hold up well when
stir-fried.
1/4 cup chicken stock or canned low-sodium broth
1/4 teaspoon salt
Ground black pepper
1 tablespoon plus 1 teaspoon peanut oil
4 cups loosely packed snow peas (about 1 pound), tips pulled off and strings removed (see figure 14
11/2 teaspoons minced garlic
11/2 teaspoons minced fresh gingerroot
INSTRUCTIONS:
1. Mix chicken stock, salt, and pepper to taste in small bowl.
2. Heat 12-inch nonstick skillet over high heat until quite hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan (oil should shimmer immediately). Add snow peas and cook for 2 minutes, tossing peas every 30 seconds.
3. Clear center of pan, add garlic and ginger, and drizzle with remaining 1 teaspoon oil. Mash garlic and ginger with back of spatula. Cook for 10 seconds and then mix with snow peas. Off heat, add chicken stock mixture (it should immediately reduce down to a glaze). Serve at once.
VARIATIONS:
Stir-Fried Snow Peas with Oyster Sauce
Follow Master Recipe, substituting mixture of 3 tablespoons dry sherry, 2 tablespoons oyster sauce, 1 tablespoon Asian sesame oil, 1 tablespoon soy sauce, and 1/4 teaspoon ground black pepper for chicken stock mixture in step 1.
Stir-Fried Snow Peas with Spicy Orange Sauce
Follow Master Recipe, substituting mixture of 3 tablespoons dry sherry, 1 tablespoon soy sauce, 1 tablespoon Asian sesame oil, 2 teaspoons red wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon ground black pepper, and 1/4 teaspoon salt for chicken stock mixture in step 1. Add 1 tablespoon grated orange zest and 1/4 teaspoon hot red pepper flakes along with garlic and ginger.