Dry-fried sugar snap peas recipe
- Cuisine: Chinese
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
- Serves 4
Featured as part of our Cooks and their Books series.
Ingredients2 tbsp vegetable oil
2 bird’s eye chillies, deseeded, chopped
3-cm piece fresh ginger, peeled, julienned
2 garlic cloves, finely sliced
300 g sugar snap peas
50 ml chicken stock
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp deep-fried shallots (available from Asian supermarkets)
½ cup coriander leaves
PreparationHeat the oil in a wok. Add the chilli, ginger, garlic and sugar snaps and stir-fry over a high heat for a few minutes (the peas should remain crunchy).
Stir in the stock and add oyster and soy sauces to taste. Simmer briefly then serve topped with the deep-fried shallots and coriander leaves.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from The Eastern & Oriental Cookbook by Will Ricker, with photographs by William Meppem. Published by Hardie Grant Books.
If you enjoyed this Dry-fried sugar snap peas recipe then browse more Chinese recipes, side dish recipes, stir-fry recipes, cooks and their books recipes, modern asian: the eastern and oriental cookbook recipes, easy recipes, quick recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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