Snow Pea Stir-Fry for the New Year and Nemo

P2108624 copyI have stayed away from sharing stir-fry recipes because often I found them to be unvaried; add oil, garlic, vegetables, soy sauce, some sugar, and you’re done.  However, several months ago I went to Jade Garden, a Cantonese restaurant in Chinatown of Boston, and I couldn’t stop chowing their snow pea stir-fry.  I walked out of the restaurant with buttery-garlic lip gloss, and ever since I feel like karma has gotten back at me.  I can’t imitate that delicious sauce but this alternate recipe will suffice and will keep you satisfied.  Have you ever eaten snow pea leaves? I think they may be my favorite green leaf; it tastes like a mix of spinach and snap peas.  Sounds great, right?  I guess you have to try it yourself now.

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Adapted from “Asian Vegetables” by Sara Deseran

2 Tbs sake
2 Tbs soy sauce (you can add more later if you think it’s necessary)
1/4 cup broth (vegetable, or seafood)
Dash of sugar
2 Tbs canola oil
3 Tbs garlic, finely chopped
1/2 Tbs ginger, chopped
1 lb pea leaves
2 tsp cornstarch dissolved in 4 tsp water
Note:  The measurements are rough guidelines so please add or take anything away according to your liking. 

1.  In a small bowl combine the sake, broth, soy sauce, and sugar.  Set aside.
2.  Heat wok over medium-high, and pour oil.
3.  Add garlic, ginger, and stir for about 15 seconds.
4.  Add the pea leaves and toss to coat with oil, garlic, and ginger.
5.  Raise heat to high and add sauce mixture.
6.  Stir-fry for 15 seconds, then cover and then cover and cook for another 2-3 minutes, or until well wilted.
7.  Uncover, and add the cornstarch, and stir-fry for another 30 seconds until the sauce has thickened.  There should be a “glazed” look.

Does anyone else feel like Nemo took Chinese New Year’s thunder?  Here are some instagram pics that I took during the storm that you might enjoy.  Got any plans this weekend?  Weather permitting, we have a special birthday to celebrate.  Post soon to follow.  Have a great weekend!
nemo

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