Sesame Ginger Snap Peas
1 ½ lbs. fresh snap peas, strings removed
1 tbsp. sesame oil
2 tbsp. minced fresh garlic
2 garlic cloves, minced
1 ½ tsp. minced green onion
2 tbsp. soy sauce
2 tsp. rice wine vinegar
2 tbsp. brown sugar
1 tsp. cornstarch
¼ cup veggie stock
Garnish:
Sesame Seeds
Heat a wok over high, add 2" of oil. Blanch dry peas for 30 seconds,
drain on paper towels (I blanched mine in water). Clean out wok. Heat
the sesame oil and sauté ginger, garlic, and green onion for 4
minutes. Add soy sauce, vinegar, brown sugar and bring to a boil Mix
in the cornstarch and chicken stock to dissolve. Fold in the peas,
garnish with sesame seeds.
Note: could add tofu and make it a meal!
Taken from A Year in the Kitchen blog
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