Total Time
33mins
Prep 30 mins
Cook 3 mins

Martin Yan

Ingredients Nutrition

  • 1 lb sugar snap pea
  • 10 ears baby corn, cut in half on the diagonal
  • Sauce

  • 14 cup chinese rice wine or 14 cup dry sherry
  • 1 tablespoon oyster sauce
  • 1 12 teaspoons chili-garlic sauce
  • 1 teaspoon sugar
  • 14 teaspoon salt
  • Remaining Ingredients

  • 1 tablespoon vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger

Directions

  1. Bring a big pot of water to a boil over high heat; add in sugar snap peas and baby corn; cook until peas are bright green and tender-crisp, about 1 ½ minutes.
  2. Drain and rinse with cold water, drain again and set aside.
  3. Make the sauce: combine the sauce ingredients in a small bowl; stir until sugar dissolves; set aside.
  4. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat sides of pan.
  5. Add in garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
  6. Add in sugar snap peas, baby corn, and sauce; stir-fry for 1 minute to heat through.
  7. Transfer to a serving plate and serve.