Ginger Sugar Snap Peas

Submitted by ratherbeswimmin

"Martin Yan"

 

• Ready In: 33mins
• Ingredients: 10
• 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.