Ginger Sugar Snap Peas

Martin Yan

• Ready In: 33 mins
• Serves: 4

Ingredients

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

• Sauce

• 1⁄4 cup  chinese rice wine or 1⁄4 cup dry sherry
• 1  tablespoon oyster sauce
• 1 1⁄2 teaspoons  chili-garlic sauce
• 1  teaspoon sugar
• 1⁄4 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.