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
Ingredients
- 2 tsp cooking 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
- 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
