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