Onto the vegetable side dishes that I made for my Year of the Dragon Chinese Banquet, starting with stir fried snowpeas and water chestnuts. It’s a recipe that I adapted ever so slightly from Ken Hom’s Complete Chinese Cookery book, I used sugar snap peas instead which are fatter and tastier than the mangetout that was used in the original recipe. I always thought that sugar snap peas were also called snowpeas, and that sounded cuter and it’s what the name of this dish became. After Googling, I’m none the wiser, so whatever type of pea you decide to use for this dish, make it one that you like to eat! ^_^
Really simply, really quick, and once you have got the basic flavourings down, you can make any veg combo that you like!
Water chestnuts come in a tin that you can easily buy these days from any supermarket. I drained them off and rinsed well, before slicing them thinly.
I also finely sliced some spring onions.
With a hot wok and smoking oil, I was ready to stir-fry some vegetables. So the onions went in first for a few seconds before adding the snowpeas and chestnuts and stir-fried for another couple of minutes.
Then it was time for the seasoning in the form of light soy sauce…
Water, sugar, salt and pepper.
And then finished off with a dash of sesame oil…which really does make all the difference to flavour!
Stir Fried Snowpeas with Water Chestnuts
Serves 2 – 4
- 225g tinned water chestnuts
- 225g snowpeas/sugarsnap peas/mangetout
- 3 tbsps finely sliced spring onions
- 1 tbsp groundnut (peanut) oil or vegetable oil
- 1 tbsp light soy sauce
- 2 tbsp water
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp sesame oil
- Drain the water chestnuts and rinse well then slice thinly.
- Top and tail the peas if needed.
- Heat a wok until very hot then add the groundnut or vegetable oil.
- Add the spring onions to the wok and stir-fry for 10 seconds.
- Add the peas and chestnuts and stir fry for 1 minute.
- Add the light soy sauce, water, sugar, salt and pepper and continue to stir fry for another 3 minutes.
- Stir in the sesame oil and serve at once.