Fish-Fragrant Peas
Sweet, sour, and lightly spicy with a rich fish-fragrant aroma. Peas are sweet, crisp, and tender. A quick and easy home-style dish perfect with rice.
Ingredients
12 items- Peas 300g
- Pickled chili peppers (pao jiao) 2
- Ginger 1 piece (15g)
- Garlic 3 cloves
- Scallions 2 stalks
- Light soy sauce 1 tbsp
- Black vinegar 1 tbsp
- Sugar 1 tsp
- Shaoxing wine 1 tsp
- Cornstarch 1 tsp
- Salt a pinch
- Cooking oil 2 tbsp
Nutrition
Steps （6 steps）
In a small bowl, mix light soy sauce, black vinegar, sugar, Shaoxing wine, cornstarch slurry, and 2 tablespoons of water. Set aside.
Bring a pot of water to a boil, add a pinch of salt and a few drops of oil. Blanch the peas for 2 minutes, then transfer to cold water. Drain well.
Heat oil in a wok over medium heat. Add chopped pickled chilies, minced ginger, and garlic. Stir-fry for about 30 seconds until fragrant and oil turns red.
Turn the heat to high, add the drained peas. Stir-fry quickly for 1 minute to coat them evenly with the red oil.
Pour the prepared sauce along the edge of the wok. Keep stir-frying over high heat for about 30 seconds until the sauce thickens and clings to the peas.
Turn off the heat, sprinkle scallion rings, give a few tosses, and transfer to a serving plate.
Tips
Blanching peas and then shocking in cold water keeps them vibrant green and crunchy. The finer the pickled chilies are chopped, the more flavor they release. If you don't have pickled chilies, substitute with 1 tbsp of Pixian doubanjiang (fermented broad bean paste), but reduce salt.
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