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Tuesday, November 3, 2009
The Steamy Kitchen Cookbook exclusive recipe: Three Pea Stir-fry
Posted by Brian Ries on Tue, Nov 3, 2009 at 12:12 PM
(Read our profile of Steamy Kitchen’s Jaden Hair.)
My family loves peas every which way except for canned. What better way to please all than to stir-fry a combination of sugar snap, snow peas and shelled peas? Sometimes I’ll stand in the kitchen and just eat them straight out of the wok.
The peas cook at different times, so I add the sugar snap peas first. At my markets, fresh shelled peas are hard to find, so I often grab a bag of frozen peas. No need to defrost—just add them frozen right into the wok!
SERVES 4 AS SIDE DISH
1/2 lb sugar snap peas
1/2 lb snow peas
1/2 lb shelled peas (fresh or frozen)
1 teaspoon high-heat cooking oil
2 cloves garlic, finely minced
2 tablespoons soy sauce
Pinch of sugar
2 teaspoons sesame seeds
1. Wash all the peas.
Snap and peel away the tough fiber that runs along the side of the sugar snap peas.
2. Set a wok or large sauté pan over medium-high heat. When hot, add the oil and swirl to coat. Add the garlic and fry until fragrant, about 30 seconds. Add the sugar snap peas and fry for 30 seconds. Add the snow peas and the shelled peas, and fry for 30 seconds. Add the soy sauce and sugar. Toss and cook until the peas are tender-crisp or to your liking, about 1 minute. Sprinkle with the sesame seeds.
More Options:
* Add some sliced fresh shitake mushrooms—just toss them in when you’re frying the sugar snap peas.
* If you’ve got a package of Chinese sausage, take 1 sausage, dice it into 1/4-inch cubes and add them to the hot pan to fry for 1 minute before you add the garlic.
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