This week, at I Heart Cooking Clubs (IHCC), the theme is "Express Meals : 30 Minutes Or Less!" Made a vegetable stir-fry dish that takes only 15 minutes, from start to finish!
If you are in a hurry to get dinner ready, and wanted a plate of veggie stir-fry, sugar snap peas will be the "snappy" veggie to prepare! They take only minutes to wash and string. Then it takes just a few minutes to stir-fry them. In Curtis Stone's recipe, he uses finely chopped garlic which is sauteed together with the sugar snap peas, then add in the rice wine and salt, cook for 2 minutes more until the sugar snap peas are crisp-tender. I have however, sauteed the chopped garlic till light brown and fragrant, then add in the sugar snap peas, stir for a minute, then add the rice wine and salt. Cook till bright green and crisp-tender, then transfer to a serving plate. I have scattered over the cooked snap peas, a full tablespoon of crispy fried chopped garlic which I always keep in a jar in my pantry, as I use it quite frequently in other stir-fry dishes. The crispy fried chopped garlic is so easy and quick to make. Simply chopped a few cloves of garlic, then fry in some oil until brown and crispy, which takes only a few minutes to brown. Drain the crispy garlic on paper kitchen towel, leave to cool and store in a clean jar. Use the fragrant oil as you would in cooking.
(adapted from "Relaxed Cooking With Curtis Stone")
1 tablespoon olive oil
1 pound sugar snap peas, strings removed
2 garlic cloves, finely chopped
3 tablespoons Shaoxing rice wine (yellow rice wine)
Place a wok or a saute pan over high heat. When it is hot, add the oil and heat until it is very hot. Add the sugar snap peas and garlic, and toss lightly for 30 seconds. Add the rice wine and salt, and stir-fry for 2 minutes, or until the sugar snap peas and bright green and crisp-tender. Tranfer them to a platter and serve immediately.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
"Express Meals : 30 Minutes Or Less!"