Ching-He Huang’s Wok fried sugar snap peas & mange tout

"This can be served as a side dish or as a meal for one – a simple stir fry of sugar snap peas and mangetout with cashew nuts. Tasty and healthy! If you are watching your salt intake then use raw cashew nuts." - Ching


1 tbsp ground nut oil

150g sugar snap peas

150g mangetout, slice in half if they are large

1 tbsp grated ginger

4 tbsp unsalted cashews (toasted)

1 tsp yellow bean paste or 1 teaspoon shop bought oyster sauce

1 tsp low sodium light soy sauce

a pinch of sea salt

a pinch of light brown sugar


1. Heat a wok over a high heat and add the groundnut oil and the ginger, allow to sizzle for 30 seconds before adding the sugar snap peas and mangetout. Stir-fry for one to two minutes.

2. Add the rest of the ingredients and toss the pan for another minute. Serve immediately. 

© Copyright Ching-He Huang, 2013

To view Ching's recipe for Steamed wined chicken with orange & ginger dressing, click here

To view Ching's recipe for Chinese roast duck lettuce leaves, click here

3 stars

Average user rating Based on 6 ratings