Prep 20 mins
Cook 0 mins
This recipe comes from 'Ji Pin Su Cai' (Best Vegetable Dishes), a 30-cent, 5-inch-square, paperback cookbook from Wal-Mart in China. It's simple home-style Chinese cooking. Chinese cookbooks assume you will know how much of each condiment and seasoning to add, so most of the ingredients are listed 'ge shi liang'--to taste. I've suggested amounts, but you can adjust according to your own preference.
- 300 g snow peas
- 1 tablespoon minced garlic (to taste)
- 1 green onion (white part only)
- 1 inch ginger (to taste)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon msg (to taste)
- 2 teaspoons rice wine (to taste)
- 4 tablespoons vegetable oil (to taste)
- Snap ends from snow peas, wash, drain, and chop into bite-size lengths.
- Cut onion and ginger lengthwise into tiny slivers. Mince garlic.
- Heat empty wok over highest heat. Add oil and swirl. Add snow peas, and stir-fry until thoroughly hot.
- Add garlic, ginger, onion, rice wine, salt, msg, stirring quickly after each. Stir-fry until fragrant, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.