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.
- 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.
Nutritional information includes using 1 teaspoon of Black goma to garnish