John Myers
Sugar Snap Peas Fried in Wok
The perfect sugar snap peas fried in wok recipe with a picture and simple step-by-step instructions.
- 250 g Sugar snap
- 1 tsp Salt
- 2 Garlic cloves
- 2 tbsp Sunflower oil
- 2 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tsp Glutamate or alternatively 1 teaspoon instant chicken broth
- 1,5 tbsp Tapioca starch
- 75 ml Vegetable broth (1 teaspoon instant)
- Clean / remove the threads of the snow peas, wash, blanch in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and rinse with cold water. Peel and finely dice the garlic cloves. Heat sunflower oil (2 tbsp) in a wok, fry the garlic clove cubes in it for about 1 minute / stir fry, add the sugar snap peas and fry / stir fry for a few minutes. With light soy sauce (2 tbsp), sweet soy sauce (1 tbsp). Season sugar (1 teaspoon), salt (1 teaspoon) and glutamate (1 teaspoon). Mix the tapioca starch (1.5 tbsp) in the cooled vegetable stock (75 ml) and stir into the wok. As soon as the liquid starts to thicken, remove the wok from the stove.
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