Weeknight Snow Peas
Having a series of quick weeknight sides up your sleeve means that you can get veggies on the table every day. We love simple cooking techniques, like a quick flash in a hot pan, to keep our greens vibrant, crunchy, and bright. These snow peas are cooked with ginger, soy, and a little rice wine vinegar, but would be equally delish with chili paste, salt, and pepper. Try this method with other tender greens, like sugar snap peas or spinach.
Serve weeknight snow peas with grilled fish, noodle dishes, rice bowls, or a delicious perfectly cooked steak.
Ingredients 7
250 g snow peas, tops and strings removed
1 tsp rice bran oil
1 piece ginger, thumb-sized, peeled, cut into very thin matchsticks
1⁄4 cup water
1 tbsp soy sauce
1 tsp rice wine vinegar
1⁄2 tsp sesame oil
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Method 4
Start by preparing your ingredients. Remove the tops and strings from the , then peel the and cut into very thin matchsticks.
Heat a large frypan on medium-high heat. Add the and and fry for 1 minute or until fragrant. Add and fry for another 2 minutes until they are bright green with slightly singed edges.
Add the and the and cook quickly for 30 seconds until the liquid has almost completely evaporated and are tender.
Turn off the heat, add and season with lots of freshly cracked pepper and salt. Add the before serving.
Clove Kitchen's tips
This simple cooking method works well with other tender greens like spinach, sugar snap peas, or even radish tops. If you want to cook this same dish with green beans or broccoli, you may need a little extra water, and to cover the pan with a lid for a few minutes to make sure the greens are cooked through.
Helpful tips
Can I use a different type of oil instead of ricebran oil?
What if I don't have ginger?
How do I store leftovers?
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Notes
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