The words “quick” and “delicious” are sometimes contradictory. People often feel that in order for a meal to be delicious, it must take a lot of time and effort to prepare. For example, the Hong Shao Rou recipe, you need to use lots of time.
Of course, there are no absolutes in the world, and today, we are going to talk about exactly that.
Stir-fried snow peas are a dish that can make a fresh and healthy addition to any meal, and yes, it is both quick AND delicious!
The following recipes are two ways of preparing such a dish:
First, we start off with the easiest:
First, we, of course, need the snow peas. I found that 150g is enough for a few people.
1) 1 teaspoon of salt
2) 1/2 teaspoon of sugar
3) 10 grams of minced garlic
4) Two teaspoons of peanut oil
5) 1 teaspoon of starch
Step 1: After rinsing the snow peas, remove the hard ribs on both sides.
Step 2: Next, put 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 10 g of minced garlic, pour a little clean water in, and add 1 teaspoon of starch in a small bowl. Mix thoroughly.
Step 3: Add enough water into the wok, along with 1 teaspoon of peanut oil and ½ teaspoon salt, and bring to a boil.
Put the snow peas in and boil for about 30 seconds to a minute, this process is called “blanching,” and is not intended to fully cook the vegetable. Remove from the heat and drain.
Step 4: Rinse out the wok, and then heat again. Once hot, add 1 teaspoon oil, put in the snow peas and water/garlic mixture from before, and immediately begin to stir-fry quickly.
You wont need to add much oil, as there will still be some left over on the peas from blanching.
Stir-fried dishes are delicious. In this recipe, blanching the snow peas in advance is very important. When blanching, adding 1 teaspoon peanut oil and 1/2 teaspoon salt.
With the oil and salt, the vegetable colors become much more vivid, and the oil makes them glimmer in the light, which will make them even more appetizing!
Also, for the sauce in step two, you can add some oyster sauce as well. It will definitely make your vegetables pop out a bit extra.
It is best to use the freshest vegetables possible because it will make the colors much more vibrant. Experiment with this several times to get all the proportions to your liking, because making the sauce is very important.
Finally, the speed in which the dish is cooked is very quick because the wok must be very hot. Keeping everything moving whilst stir-frying is the key to everything being uniform and cooking correctly.
Holding the handle of the wok to keep the pan moving and using the utensil to stir the contents with your other hand will ensure this.
Now it’s time to talk about the other preparation method of Stir-fried Snow Peas!
One of the problems frequently encountered with stir-fried snow peas is that the flavors do not penetrate the vegetable.
The vegetables are covered with a layer of wax and are almost completely impervious to water and oil.
My solution to this problem is slicing them into very thin strips.
After the snow peas are cut, the flavors can much more easily penetrate the whole vegetable.
1) 250g of snow peas
2) 25g of green onions
3) 2g of salt
4) 1 tbsp (15 ml, approximately 12 g) of peanut oil
The preparation for this is also very simple:
Step 1: Remove the hard ribs on both sides after washing the beans.
Step 2: Cut it into strips length-wise with a knife. It is important to use a sharp knife, so as to not shred the green beans, as the fibers in the skin are very strong.
Step 3: Cut the 25g of green onions and set them aside.
Step 4: Take a flat-bottomed non-stick pan and heat up for about a minute, then add a tablespoon (15 ml, approximately 12 grams) of peanut oil.
Step 5: Add 25 grams of chopped green onion and stir-fry continuously.
Many people say that cooking with a non-stick pan affects the aroma. One of the reasons is that the pan has not been heated enough.
Preheating a non-stick pan will require some time to reach a proper temperature to cook the vegetables correctly.
I suggested that the process of frying onions should be maintained for at least 2 minutes. Don’t worry about the overheating of the pan.
The safe temperature of the non-stick pan is much higher than the smoke point of all common edible oils, as long as the oil in the pan has not yet smoked, it is absolutely safe to add your ingredients.
Step 6: Add 250 grams of chopped snow peas and stir fry quickly. If the pot is relatively small, you can use silicone-tipped tongs to stir fry.
Wait until all the snow peas in the pot turn from yellow-green to emerald green, then turn off the heat and sprinkle 2 grams of salt. After mixing, the dish can be served and eaten!
The snow pea is a tough little vegetable. It has a great tolerance to heat. It can also be eaten raw, so it makes a tasty addition to any meal.
When cooking, after the colors are a deeper green, they will still have a crisp flavor. The less time you cook them, the fresher they will taste.
Some people do not like the taste of raw vegetables, and therefore you can slightly extend the heating time until they are all a deeper green.
Stir Fry Snow Peas
- 150 g snow peas
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- 10 grams of minced garlic
- Two teaspoons of peanut oil
- 1 teaspoon of starch
- After rinsing the snow peas, remove the hard ribs on both sides.
- Next, put 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 10 g of minced garlic, pour a little clean water in, and add 1 teaspoon of starch in a small bowl. Mix thoroughly.
- Add enough water into the wok, along with 1 teaspoon of peanut oil and ½ teaspoon salt, and bring to a boil. Put the snow peas in and boil for about 30 seconds to a minute, this process is called “blanching,” and is not intended to fully cook the vegetable. Remove from the heat and drain.
- Rinse out the wok, and then heat again. Once hot, add 1 teaspoon oil, put in the snow peas and water/garlic mixture from before, and immediately begin to stir-fry quickly. You wont need to add much oil, as there will still be some left over on the peas from blanching.