SPICY WOK-CHARRED SNOW PEAS

Spicy Wok-Charred Snow Peas image

High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don't have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.

Provided by David Tanis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
6 to 8 small dried red chiles
1 pound snow peas, trimmed
1 bunch scallions, trimmed, chopped in 1-inch lengths
Salt and pepper
4 garlic cloves, minced
1/2 teaspoon grated ginger
1/2 teaspoon toasted sesame oil
3 tablespoons crushed roasted peanuts
2 tablespoons roughly chopped cilantro

Steps:

Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 4 grams, TransFat 0 grams