Sesame-Ginger Snap Peas

Name: Sesame-Ginger Snap Peas
Ingredients: Vegetable oil for deep-frying; 1 1/2 pounds fresh sugar snap peas, trimmed, strings removed; 1 tablespoon sesame oil; 2 tablespoons peeled and minced fresh ginger; 2 medium cloves fresh garlic, minced; 1 1/2 teaspoons minced green onion; 2 tablespoons minced smoked pork; 2 tablespoons soy sauce; 2 teaspoons rice wine vinegar; 2 teaspoons brown sugar; 1 teaspoon cornstarch; 1/4 cup chicken stock, at room temperature; Black goma (black sesame seeds)

13 ingredients

9 steps

Ingredients

Vegetable oil for deep-frying
1 1/2 pounds fresh sugar snap peas, trimmed, strings removed
1 tablespoon sesame oil
2 tablespoons peeled and minced fresh ginger
2 medium cloves fresh garlic, minced
1 1/2 teaspoons minced green onion
2 tablespoons minced smoked pork
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons brown sugar
1 teaspoon cornstarch
1/4 cup chicken stock, at room temperature
Black goma (black sesame seeds)

Directions

1

In a wok or pan, heat 2 1/2 inches of vegetable oil until it is very hot, about 365F.
2

Make sure the peas are dry.
3

Blanch them in the oil in batches for 30 seconds.
4

Drain on paper towels.
5

In a separate wok, heat the sesame oil and saute the ginger, garlic, green onion, and smoked pork for 4 minutes.
6

Add the soy sauce, vinegar, and brown sugar, and bring to a boil.
7

Mix the cornstarch and chicken stock to dissolve cornstarch; stir the mixture into the wok until the sauce is thickened and clear.
8

Fold in the sugar snap peas.
9

Garnish with black goma (sesame seeds) that have been toasted in a dry skillet.