← Back to Search Results
stir-frying Asian, Chinese, Hawaiian
 Sesame-Ginger Snap Peas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Ingredients

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

Garnish:

  • Black goma (black sesame seeds)

Directions

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%)
212mg
26mg
4g
5g
2g
9g
3mg (1%)
292mg (12%)
1g (4%)
9g (15%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
lucid-food Lucid Food
by Louisa Shafia
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?