 |
Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
Martin Yan Ingredients:
1 lb sugar snap pea |
10 ears baby corn, cut in half on the diagonal |
1/4 cup chinese rice wine or 1/4 cup dry sherry |
1 tablespoon oyster sauce |
1 1/2 teaspoons chili-garlic sauce |
1 teaspoon sugar |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
3 garlic cloves, minced |
1 tablespoon minced ginger |
Directions:
1. Bring a big pot of water to a boil over high heat; add in sugar snap peas and baby corn; cook until peas are bright green and tender-crisp, about 1 1/2 minutes.
2. Drain and rinse with cold water, drain again and set aside.
3. Make the sauce: combine the sauce ingredients in a small bowl; stir until sugar dissolves; set aside.
4. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat sides of pan.
5. Add in garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
6. Add in sugar snap peas, baby corn, and sauce; stir-fry for 1 minute to heat through.
7. Transfer to a serving plate and serve.
|
|