STIR-FRIED SNOW PEAS
4 servings
On Marion’s frequent visits to the downtown Cincinnati library to do research for Joy, she regularly lunched at a nearby Chinese restaurant. The chef ordered his snow peas, which were unavailable in local markets, by air freight, and Marion relished them several times a week prepared in this simple way. You may substitute sugar snaps, but they will need to cook a bit longer.
Remove the stems and strings from:
- 1 pound snow peas
Leave them whole or slice on the diagonal into bite-sized pieces. Heat in a wok or large skillet over high heat until almost smoking:
- 1 tablespoon vegetable oil
Add:
- 1 tablespoon minced peeled ginger
Stir-fry for 30 seconds, then add the peas and stir-fry vigorously until shiny and coated with oil. Sprinkle with:
- ½ teaspoon salt
Stir-fry until the peas are crisp-tender, another minute or two. Garnish with, if desired:
- (A dash of soy sauce)