Diary of a Foodie
Snow Peas with Sichuan Preserved Vegetable
Diary of a Foodie: Season One: China: One Billion Foodies
Serves4
- Active Time:20 min
- Start to Finish:20 min
January 2007
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ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI
- 3 tablespoons Sichuan preserved vegetable
- 1/4 cup peanut or vegetable oil
- Scant 1/4 teaspoon salt
- 1 pound snow peas or green beans, trimmed
- 1 teaspoon sugar
- 1 tablespoon Chinese rice wine (such as Shaoxing) or medium-dry Sherry
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Rinse preserved vegetable well to remove excess salt, then pat dry and finely chop.
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Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add oil, swirling wok to coat. Add salt and preserved vegetable and stir-fry 15 seconds. Add snow peas and toss to coat with oil.
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Stir in sugar and rice wine, then cover wok and cook until snow peas are crisp-tender, 3 to 4 minutes. Season with salt if desired.
Cooks' notes: Sichuan preserved vegetable is available at Chinese markets and adrianascaravan.com.
- Keywords
- diary of a foodie,
- vegetable,
- asian,
- chinese
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