📝 About This Recipe
This classic Cantonese 'Yue' dish celebrates the essence of 'Qing'—the culinary philosophy of freshness and natural flavor. Crisp, vibrant snow peas are flash-seared in a screaming-hot wok to retain their snap, then infused with the aromatic punch of toasted garlic and a whisper of nutty sesame oil. It is a masterclass in simplicity, delivering a clean, elegant side dish that perfectly balances sweetness and savory depth.
🥗 Ingredients
Main Ingredients
- 1 pound Snow Peas (strings removed and stems trimmed)
- 4 cloves Garlic (finely minced)
- 1 teaspoon Fresh Ginger (peeled and finely grated)
The Seasoning Liquid
- 1 tablespoon Shaoxing Rice Wine (for deglazing)
- 1/2 teaspoon Light Soy Sauce (for a hint of umami)
- 1/4 teaspoon Granulated Sugar (to balance the salt)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/8 teaspoon White Pepper (ground)
Cooking Fats and Finishing
- 2 tablespoons Peanut Oil (or any high-smoke point vegetable oil)
- 1/2 teaspoon Toasted Sesame Oil (for finishing aroma)
- 1 tablespoon Water (to create steam)
👨🍳 Instructions
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1
Begin by prepping the snow peas: snap off the stem end and pull the tough string down the side of the pod; repeat on the other side if necessary. Rinse in cold water and pat thoroughly dry.
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2
Mince the garlic cloves finely and grate the ginger. Having these ready is crucial as wok cooking moves very quickly.
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3
In a small bowl, whisk together the Shaoxing wine, light soy sauce, sugar, salt, and white pepper until the sugar and salt are mostly dissolved.
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4
Place a carbon steel wok or large heavy-bottomed skillet over high heat. Allow it to heat until a bead of water evaporates instantly upon contact.
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5
Swirl in the peanut oil to coat the bottom and sides of the wok. Wait 5-10 seconds until the oil starts to shimmer and just begins to smoke.
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6
Add the minced garlic and grated ginger to the oil. Stir-fry rapidly for only 10-15 seconds until fragrant and just turning a pale golden color; do not let the garlic burn.
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7
Immediately add the snow peas to the wok. Toss vigorously with a spatula to coat every pod in the aromatic oil.
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8
Spread the peas out against the sides of the wok to maximize heat contact. Let them sear undisturbed for about 30 seconds.
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9
Pour the seasoning liquid around the edges of the wok so it sizzles and reduces as it slides down to the vegetables.
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10
Add the tablespoon of water. The steam created will help cook the peas through while keeping them bright green and crisp.
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11
Continue to stir-fry for another 1-2 minutes. The snow peas are done when they are vibrant green and tender-crisp to the bite.
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12
Turn off the heat. Drizzle the toasted sesame oil over the peas and give one final toss to incorporate.
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13
Transfer immediately to a warmed serving platter to prevent overcooking from the residual heat of the wok.
💡 Chef's Tips
Ensure the snow peas are bone-dry before cooking; excess water will steam them rather than sear them, losing that signature 'wok hei' flavor. Don't skip removing the strings! Even tender peas have a fibrous thread that can be unpleasant to eat. If you cannot find Shaoxing wine, a dry Pale Sherry is the best substitute to maintain the depth of flavor. Keep your heat at the highest setting possible; the goal is a fast cook time (under 3 minutes) to preserve the bright green color. For a spicy kick, add a few dried red chilies or a teaspoon of chili crisp along with the garlic.
🍽️ Serving Suggestions
Serve as a bright side dish alongside steamed Jasmine rice and a Cantonese Steamed Fish with Ginger and Scallions. Pair with a crisp, chilled Riesling or a glass of Jasmine Pearl tea to complement the floral notes of the peas. Accompany with a savory Mapo Tofu to provide a refreshing, crunchy contrast to the soft, spicy bean curd. Works beautifully as part of a multi-course dim sum lunch with shrimp har gow and pork siu mai.