Stir Fry Sugar Snap Peas
After all the festive celebrations and feasting, it is now time for simpler and healthier fare on the dining table. This Chinese-style stir-fried sugar snap peas definitely fits the criteria for healthy eating.
See Also:
If you want it to be a totally meatless dish, omit the prawns. You can also add other vegetables such as carrots and mushrooms. I cooked this due to the odd leftovers in the fridge. Whenever, I am unsure of what sauce to use for stir-frying, I will fall back on the trusty taucheo (soy bean paste), which to me, is the surest and easiest way to make a Chinese stir-fry deliciously savoury.
Stir-Fry Sugar Snap Peas Recipe
Feel free to add other ingredients, such as fried bean curd, carrot and mushrooms, which go well with this dish.
Ingredients:
- 1/2 tbsp vegetable or olive oil
- 1/2 tbsp sesame oil
- 1 finger-length red chilli deseeded and to thin wedges
- 4 cloves garlic minced
- 1 tbsp tau cheo (soy bean paste) mashed slightly with a fork
- 80 grams baby corn cut into halves diagonally
- 150 grams sugar snap peas gently break off the ends and pull off the “strings”
- 50 grams cooked and de-shelled prawns (shrimps)
- 1 tbsp Shaoxing wine
Directions:
- Heat olive oil and sesame oil in wok. Stir fry chilli and garlic for about 30 seconds. Add taucheo and stir fry briefly until fragrant.
- Add baby corn and stir fry for 1 minute over high heat.
- Add sugar snap peas, and stir fry until the peas are almost cooked. Stir in prawns and stir fry briefly until everything is cooked and coated in the taucheo sauce.
- Drizzle Chinese wine along the sides of the wok, and turn off the stove seconds later when you smell the aroma of the wine.
Noob Cook Tip
If you are using raw prawns, remove the veins and shells. Rinse with mildly salted water. Add to stir-fry in step 3.