SPICY WOK-CHARRED SNOW PEAS RECIPE – NYT COOKING
Provided by: David Tanis
Total time: 15 minutes
Yield: 4 to 6 servings
|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|
- 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.
@context http//schema.org, Calories 114, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 8 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 251 milligrams, SugarContent 4 grams, TransFatContent 0 grams