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Spicy Wok-Charred Snow Peas

5.0(457)

High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don’t have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.

by David Tanis

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Main Course, Side Dish

Servings

(4–6)

Total time

15 min

Calories / serving

114 kcal

Ingredients (10)

serves

2 tablespoons vegetable oilvegetable-oil
6 to 8 small dried red chiles
1 pound snow peas, trimmedsnow-peas
1 bunch scallions, trimmed, chopped in 1-inch lengthsscallion
Salt and peppersalt-and-pepper
4 garlic cloves, mincedgarlic
1/2 teaspoon grated gingerginger
1/2 teaspoon toasted sesame oiltoasted-sesame-oil
3 tablespoons crushed roasted peanutspeanut
2 tablespoons roughly chopped cilantrocilantro

Instructions (3 steps)

01Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
02Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
03Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

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Rich recipe — supports nutrition-aware planning.