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Recipe: Black Dog Stir-Fried Sugar Snap Peas (with ginger and pine nuts)

Side Dishes - Vegetables
STIR-FRIED SUGAR SNAP PEAS

1/2 pound fresh sugar snap peas
2 tablespoons vegetable oil
1 teaspoon dark sesame oil
3 tablespoons pine nuts
1 tablespoon minced fresh ginger
2 tablespoons dry sherry
2 tablespoons tamari

Snap off the stem of each snap pea and pull off the fibrous string along seam. Rinse well and shake dry in a colander. Pat snap peas with paper towels to remove excess moisture.

Heat a wok or heavy skillet over high heat. Heat vegetable oil, then add sesame oil. Swirl to mix. Immediately add pine nuts and ginger; stir-fry to lightly brown the pine nuts.

Add snap peas and stir-fry to coat with oil. Mix in the sherry and tamari (or a lesser amount of soy sauce). Cover pan and lower heat to medium. Cook about 2 minutes to heat through, but peas should retain crunch.

Serve as a side dish with rice and grilled meat or poultry.

Makes 4 servings
Source: The Black Dog Summer on the Vineyard Cookbook, Black Dog Restaurant
MsgID: 1433267
Shared by: Betsy at Recipelink.com
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