A quick and easy veggie side dish to make in your carbon steel wok.
I don't know about you, but I am always looking for a delicious, healthy-ish and quick recipe for my busy weeknights. This easy snow pea recipe is a great one to add to your repertoire that cook up in our wok in less that 10 minutes. Save it for a busy weeknight and serve with rice and the protein of your choice!
This is our adaptation of Brad Leone's charred chili snow pea recipe. We're sure that his version is the best, but we edited a bit to accommodate for what we have easy access to in our own kitchen. You can easily swap out the shallot for onion, and chili in oil for a fresh, finely sliced chili pepper soaked in oil and vinegar.
1. Charred Chili Snow Peas
2 tbsp cooking oil (we used coconut)
2 handfuls of fresh snow peas, rinsed
1/2 a shallot, finely chopped
4 cloves of garlic, thinly sliced
1.5 tsp fresh chili in oil (we find ours at our local asian grocery)
1.5 tsp apple cider vinegar
Splash of soy sauce
Crispy Onions & Sesame seeds for garnish (optional)
Heat your carbon steel wok on medium-high, until you feel the heat radiating. While heating, prep the shallot, garlic and chili oil. In a small bowl, add vinegar to chili oil for a quick soak.
When your wok is hot add oil, watch it glisten and smoke for that much sought after wok hei. Add snow peas, toss, practice your wok flip. The snow peas will be nicely charred a bit from the hot steel surface of the wok. Get the peas completely coated in oil, then add in the shallots, garlic and chili mixture. Stir to combine, and flip again until shallots and garlic are softened, and snow peas have a nice char on them. About 7-8 minutes.
And you're done! Eat on their own or serve with rice and a protein.