Sesame-Ginger Snap Peas

Recipe by: Sam Choy | from Sam Choy's Island Flavors: Cook Your Way to Paradise with More Than 200 Delicious Recipes from Hawaii's Master Chef

Cookstr

Course: Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes using 1 teaspoon of Black goma to garnish

Calories 134kcal (7%)

Calcium 44mg (4%)

Vitamin C 51mg (85%)

Vitamin A 46mcg RAE (2%)

Potassium 212mg

Magnesium 26mg

Protein 4g

Sugar 5g