Sugar Snap Peas
Sugar Snap Peas
This recipe is with main ingredient Veggie
Ingredients
- 1 pound sugar snap peas
- 1 serano chile thinly sliced
- ½ red onion finely chopped
- 2 cloves of garlic finely grated or minced
- 1 tablespoon of ginger grated
- 1 teaspoon toasted sesame oil
- 2-3 tablespoon Tamari or soy sauce has gluten
- 2-3 tablespoon rice wine vinegar
- 2 tablespoon sesame seeds
- 3 tablespoon green onions finely chopped
- 1 handful of roasted cashews chopped
- Veggie oil
- Kosher salt
Instructions
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Pre-heat a wok over high heat. Add 1 tablespoon of veggie oil and half of the sliced serano chiles. Cook for 10 seconds and the snap peas along with a 1 teaspoon of kosher salt and a few cracks of fresh pepper. Cook for 3 minutes until the peas are charred but still crispy.
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Add the red onion and next 2 ingredients and cook for 1 more minute. Lower the heat to low and add the sesame oil and next 5 ingredients. Check for seasoning and serve. You might need more tamari/soy sauce and vinegar. You want the peas to be acidic and salty. Don't overcook the peas, you want them to still have a nice crunch.
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