As I was cooking this dish, I remembered the first time I grew my own sugar snap peas. They were all the rage for back yard gardeners at the time. One night I asked my husband to go pick a bowl of peas, as I completed dinner. The water for the peas came to a boil and I waited for him to come back bearing a large bowl of freshly picked peas. I waited and waited. Finally, I walked out to my garden and found him munching on the pea pods, straight off the vines. The bowl I'd given him was virtually empty, and as I looked at him askance, he remarked, "Hey, these taste really good raw, why do you bother to cook them?" I never asked him to gather the peas again, but he had a point. They're delicious raw, or lightly cooked, as in this dish. I had my own problems as I was trying to take the above picture, eating the peas from the bowl faster than I snapped the shutter on the camera.
This recipe includes the sugar snaps, snow peas and frozen green peas, tossed with garlic, ginger root, soy and sesame sauce. It makes a great vegetarian meal, but I added sliced chicken thighs. The dish is fast and simple to prepare, and is one of my favorite meals. Because the dish includes ginger root, I'm submitting it to Weekend Herb Blogging. Ginger root is an item I always have in my kitchen, like garlic and black pepper. Strangely, I'm not as fond of ground ginger.
Of course, the fabulous Kalyn at Kalyn's Kitchen created Weekend Herb Blogging some time ago, and it's a raging success. This week it's being hosted by The Well-Seasoned Cook. So, do stop by next Monday, when there should be a recap of herby recipes from all around the world.
(Adapted from a recipe in 2003 Gourmet)
Note: The amounts of the seasonings are a starting point. I used 3 cloves of garlic, a squirt of sirachi, and doubled the soy sauce.
Makes 4 side dish servings or 2 main dish servings (with rice)
1 tablespoon vegetable oil
1 large garlic clove, minced
2 boneless chicken thighs, thinly sliced
1 tablespoon finely chopped peeled fresh ginger
1/4 teaspoon dried hot red pepper flakes
6 oz sugar snap peas, trimmed and cut diagonally into 1-inch pieces
6 oz snow peas, trimmed and cut diagonally into 1-inch pieces
1 cup frozen green peas
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon sesame seeds, toasted
Heat vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes and chicken slices until fragrant, about 2 minutes. Add sugar snaps and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat, then stir in soy sauce and sesame oil. Sprinkle with sesame seeds and season with salt.