Snow peas with a hint of pork

Author:: STEVE MANFREDI
Time:: < 30 mins
Difficulty:: Medium
Special options:: Dairy-free

One of my favourite ways to prepare snow peas is to blanch them for 2-3 minutes in salted boiling water and then to toss them immediately with a good knob of butter and a couple of tablespoons of toasted sesame seeds.

Photo: NZ Gardener Magazine

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Ingredients

100g of trimmed pork loin
1 tbsp of Chinese cooking wine
1 tbsp of soy sauce
100g of snow peas
1 tbsp of peanut oil
2 garlic cloves
3 spring onions
1/2 tsp of sugar
1/2 tsp of salt
1 tsp of cornstarch

Method

Adapted from Seductions of Rice, by Jeffrey Alford and Naomi Duguid.

Thinly slice 100g of trimmed pork loin and marinate, in a small bowl, with a tablespoon each of Chinese cooking wine and soy sauce for an hour.

Plunge 100g of trimmed snow peas into boiling water for a minute then drain and soak in ice water for another minute before draining again.

Heat a tablespoon of peanut oil in a wok. When it is hot, add 2 minced garlic cloves and 3 spring onions cut into 2cm lengths. Stir-fry for 30 seconds. Toss in the pork, with the marinade, and stir-fry for another minute. Add the snow peas, 1/2 teaspoon each of sugar and salt, and 1/2 cup of water. Stir then cover and simmer for a minute. Mix a teaspoon of cornstarch in a tablespoon of water, then add to the wok, stirring well. Cook for a minute or two until the liquid thickens, then serve immediately with rice.

Main ingredient:: Pork, Peas
Cuisine:: Chinese

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