Spicy Wok-Charred Snow Peas
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- 6 to 8small dried red chiles
- 1pound snow peas, trimmed
- 1bunch scallions, trimmed, chopped in 1-inch lengths
- Salt and pepper
- 4garlic cloves, minced
- ½teaspoon grated ginger
- ½teaspoon toasted sesame oil
- 3tablespoons crushed roasted peanuts
- 2tablespoons roughly chopped cilantro
Nutritional analysis per serving (6 servings)
114 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
- Step 2
Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
- Step 3
Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.
Private Notes
Comments
I have made this recipe with different vegetables-bok choy, sugar peas and substituted shallots for scallions. You could use pumkin seeds or sunflower seeds if peanuts are a no-no in your home . It is absolutely scrumptious ...
Made this last night with sugar snap peas from our garden. Omitted cilantro and nuts, used chopped garlic scapes instead of scallions, as that is what we had on hand. I think I have finally internalized the lesson that sugar snaps (or snow peas) must be cooked only for 3 minutes, at high heat. The dish was spectacular! Served it along with tofu slabs coated in spicy peanut sauce and then dipped in chopped cashews, which I roasted at 450 for about 13 minutes.
Delicious n simple but get your ducks in a row first. I did not, and bc you're constantly stirring peas n scallions (I used chopped red onions and is still delish), you really need to mince and grate garlic n ginger in advance! I threw in garlic and semi-chopped ginger, since the onion was starting to burn.
Also, I didn't read carefully n forgot to put dried red peppers in first, so added crushed at the end. It's GREAT but I'm making again to follow directions to a T!
🌟🌟🌟🌟🌟 Absolutely delicious and lightning fast to prepare! I used fresh sugar snap peas from the farmers market, and they charred beautifully in the wok, picking up all the bold flavors of garlic, ginger, and dried chiles. After cooking the peas, I quickly stir-fried some shrimp in the same wok and served them together — it made for a stunning, spicy, and satisfying meal. The crunch from the roasted peanuts and the pop of freshness from the cilantro brought everything together. This recipe is definitely going into heavy rotation! 🍤🌶️🥢
Incredible flavor. Sliced the garlic (because I’m lazy) and didn’t have cilantro on hand. Still 10/10. Great side dish to make in a pinch.
Delicious. Will definitely make again. I added some sliced carrots (I was shy a bit on the sugar snaps), tripled the ginger and since I didn't have the right chilis, a light shake of ghost pepper chili powder. Spicy is good! Took a bit longer to get the snow peas to blister and brown, so I added a good pinch of sugar to speed things up. It really brought out the sweet of the peas and carrots. Also, no cilantro. Cilantro ruins everything.
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