Snow Peas Mania Recipe
Make Snow Peas Mania Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Aromatics
Sauce & Seasoning
Thickener
Oils & Garnish
Method
Prep
Rinse 12 oz snow peas under cold water and trim the ends; remove tough strings if present. Pat dry.
Peel the carrot and cut into thin matchsticks (julienne) about 2.5–3 inches long so they cook quickly and match the snow peas' size.
Trim and thinly slice 3 green onions on a bias, keeping whites and greens separate. Mince 3 garlic cloves and grate or finely mince 1 tablespoon fresh ginger.
In a small bowl, whisk together 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 teaspoon granulated sugar, 1/4 teaspoon chili flakes (if using), 1 teaspoon white pepper, and 1/2 teaspoon kosher salt until sugar dissolves.
Make a slurry by stirring 1 teaspoon cornstarch into 2 tablespoons cold water until smooth; set aside.
Cook
Heat the pan
Place a large skillet or wok over high heat. When hot (almost smoking), add 1 tablespoon neutral oil and swirl to coat.
Add the white parts of the sliced green onions, minced garlic, and grated ginger to the hot oil. Stir-fry for 15–20 seconds until fragrant but not browned.
Add the julienned carrot and stir-fry for 30–45 seconds to start softening.
Toss in the trimmed snow peas and stir-fry continuously for 1–2 minutes until they turn bright green and are crisp-tender. Do not overcook; they should retain a bit of snap.
Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for 20–30 seconds until the sauce becomes aromatic.
Give the cornstarch slurry a quick stir and pour it into the pan. Stir constantly for another 20–30 seconds as the sauce thickens and glazes the snow peas and carrots.
Taste and adjust seasoning: add a pinch more salt or a splash of soy if needed. Remove from heat to prevent overcooking.
Finish & Serve
Transfer the snow peas to a serving plate. Sprinkle toasted sesame seeds and the green parts of the sliced green onions over the top.
Drizzle an optional squeeze of lemon or lime wedge for brightness if desired. Serve immediately as a side or light main over steamed rice or alongside noodles.