After finally getting through some articles (see previous post) and recipes for Chinese Snow Peas, I finally crafted my very own version. This dish was inspired by Mark Bittman‘s 2008 Minimalist piece on Chef Peter Chang and a simple recipe.

I am still trying to fully embrace a minimalist mindset in my cooking, but I kept the ingredient list for this recipe short. I wanted to add some red chili and some garlic. These two things seduce my palate. They are must-haves.

After reading this recipe, try it out. Send me a comment. I’d love to hear your variations.

Chinese Snow Peas

Ingredients

• 1/2 lb. Chinese Snow Peas (washed with ends nipped)
• Small handful of water chestnuts (drained)
• 1 clove garlic (minced)
• 1 tbs. fresh ginger (julienned)
• 4 tsp. sesame seeds
• 2 tsp. soy sauce
• Dash of Sriracha (to taste)
• Peanut Oil
• Red chili pepper flakes (optional)

Method

• In large wok, heat peanut oil on high heat.
• Toss in half of sesame seeds until toasted (about 10-20 seconds).
• Quickly add garlic/ginger, and cook through for 20 seconds.
• Add water chestnuts and snow peas.
• Drizzle soy sauce, sriracha and stir for 30 seconds.
• Top with remaining sesame seeds and optional chili flakes.
• Serve over brown rice.
• Yields 3 servings.