Sesame-Ginger Snap Peas
Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master Chef
Published by Hyperion
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.
Total Timeunder 30 minutes
OccasionBuffet, Casual Dinner Party
Taste and Texturecrisp, garlicky, savory, sweet
Type of Dishvegetable
- 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