“I was interviewed for YPR earlier this month by Stella Fong for her bi-monthly radio show. Of course we talked about food, getting Kate’s Garden ready for spring planting, the CSA and lots of other good stuff. It was a wonderful experience for me…and I got to wear headphones and see the inside of those glass soundproof rooms! Such fun!”
1 lb. sugar snap peas
2 T soy sauce (can use low-sodium soy sauce if you prefer)
1 tsp. sesame seed oil
1 tsp. Sriracha sauce
2-3 slices fresh ginger root
2 large garlic cloves, sliced
1 T peanut oil
1 tsp. black sesame seeds or sesame seeds for garnish (optional)
Remove the strings from the each sugar snap pea by snapping the stem end and pulling the string down the side, then slice each one on the diagonal. (The sugar snap peas actually have a string on each side, but on most of them I only removed the string from one side.)
Mix the soy sauce, sesame oil, and Sriracha sauce in a small bowl and set aside.
Put the wok or heavy frying pan on the burner and preheat at least one minute. (It should feel very hot if you hold your hand above the wok.) When wok is hot, add the oil and let it heat until the oil is shimmering (about 15-30 seconds, depending on how hot your stove gets.) Add the sliced ginger root and garlic and stir-fry just long enough so that they become fragrant and season the oil, then remove. (Be careful not to brown the ginger and garlic or they will have a bitter taste.)
Add the sliced sugar snap peas and cook over high heat, stirring constantly, until the peas turn bright green and are just starting to cook, about 2 minutes. Pour in the sauce mixture and cook, stirring constantly, until the sauce just starts to coat the peas, about 1 minute more. (There will be some sauce in the bottom of the wok, but not much.) Serve hot, sprinkled with black sesame seeds or sesame seeds if desired.