STIR-FRIED SUGAR SNAP PEAS WITH GINGER AND BLACK BEANS

STIR-FRIED SUGAR SNAP PEAS WITH GINGER AND BLACK BEANS

I’ve always enjoyed eating sugar snap peas and my favorite way of cooking it is always stir-frying (as with many other vegetables too). The only problem with that was sometimes it gets old just doing the stir-fry with garlic all of the time. So, when I saw the stir-fried sugar snap peas with ginger and black beans in A Taste of Hawaii cookbook by Jean-Marie Josselin, I decided to give it a try because I’m a little curious how the stir-fry would turn out by adding black beans (fermented black beans to be exact). It was a nice surprise. The ginger adds a refreshing flavor to the dish and the fermented black beans added a nice salty bits to the dish. Don’t be afraid by the word fermented black beans. It may sounds a bit weird, but when you put them into the right dish, they really flavor up the dish and season the dish for you nicely.

STIR-FRIED SUGAR SNAP PEAS WITH GINGER AND BLACK BEANS (4 servings)
 
What you will need:
  • 2 tsp canola oil
  • 1 tsp minced fresh ginger
  • 1 tsp minced garlic
  • 2 cups sugar snap peas
  • 2 tsp chopped fermented black beans (available at Asian grocery)
  • 1 tsp fish sauce
  • 3 basil leave, shredded
Instructions:
  1. Preheat the wok or skillet, then add the canola oil along with the ginger and garlic and fry until lightly golden. Add the sugar snap peas and stir-fry until lightly golden. Add the sugar snap peas and stir-fry for a few seconds only, so they remain crispy. Add the black beans, fish sauce, and basil. Stir well and serve immediately

STIR-FRIED SUGAR SNAP PEAS WITH GINGER AND BLACK BEANSSTIR-FRIED SUGAR SNAP PEAS WITH GINGER AND BLACK BEANS

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