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stir-frying Asian, Chinese, Hawaiian
 Sesame-Ginger Snap Peas Recipe-4012

Photo by: Joseph De Leo
Comments: 0


When I hear “snap peas” I think of this recipe—sweet, crispy, tender sugar snap peas speckled with black goma (sesame) seeds, with a hint of ginger….You can turn this into a vegetarian entree by omitting the pork and serving it with tofu. Throw the tofu into the wok at the last minute to heat through. It’s great.

Yield: Serves 8


Snap Peas:

  • Vegetable oil for deep-frying
  • 1½ pounds fresh sugar snap peas, trimmed, strings removed
  • 1 tablespoon sesame oil
  • 2 tablespoons peeled and minced fresh ginger
  • 2 medium cloves fresh garlic, minced
  • 1½ teaspoons minced green onion
  • 2 tablespoons minced smoked pork
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • ¼ cup chicken stock, at room temperature


  • Black goma (black sesame seeds)


In a wok or pan, heat 2½ inches of vegetable oil until it is very hot, about 365°F.

Make sure the peas are dry. Blanch them in the oil in batches for 30 seconds. Drain on paper towels.

In a separate wok, heat the sesame oil and sauté the ginger, garlic, green onion, and smoked pork for 4 minutes. Add the soy sauce, vinegar, and brown sugar, and bring to a boil.

Mix the cornstarch and chicken stock to dissolve cornstarch; stir the mixture into the wok until the sauce is thickened and clear. Fold in the sugar snap peas.

Garnish with black goma (sesame seeds) that have been toasted in a dry skillet.

© 1999 Sam Choy, U'I and Steven Goldsberry

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes using 1 teaspoon of Black goma to garnish

134kcal (7%)
44mg (4%)
51mg (85%)
46mcg RAE (2%)
3mg (1%)
292mg (12%)
1g (4%)
9g (15%)
2mg (11%)

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