Pea vegetables "Vietnam"

Ingredients for 4 servings:

• 2 tbsp fish sauce
• 2 tbsp lime juice, freshly squeezed
• 15 g whole cane sugar, light
• 1 jalapeño(s), pitted
• 1 lemongrass, cleaned, thinly sliced
• 1 small onion(s), roughly chopped
• 2 tbsp peanut oil
• 300 g peas, peeled fresh or frozen, thawed
• 1 tsp lime zest

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Whisk together the fish sauce, lime juice, and sugar and set aside. In the bowl of a food processor fitted with the flat blade, finely chop the jalapeño, lemongrass, and onion using the pulse function. Heat the oil in a large wok or frying pan over moderately high heat. Add the lemongrass mixture to the hot oil and sauté, stirring occasionally, until softened, about 1 minute. Add the peas and the mixed fish sauce and simmer, stirring and tossing occasionally, until the sauce has thickened slightly, about 2 minutes. Remove from the heat, stir in the zest, and serve immediately.