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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
  • 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
  • Rinse preserved vegetable well to remove excess salt, then pat dry and finely chop.
  • 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.
  • 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.
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