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
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