Snow peas are always an inspiration for making stir-fry or other dishes with an Asian flair. If you spot them when you are browsing farmers market tables this week, pick up half a pound to try out in this easy stir-fry recipe.
BEEF WITH SNOW PEAS
1 1/2 lbs. flank steak, trimmed of fat and sliced very thin against the grain
1/2 cup low sodium soy sauce
3 tbsp. sherry or cooking sherry
2 tbsp. brown sugar
2 tbsp. cornstarch
1 tbsp. minced fresh ginger
8 oz. fresh snow peas, ends trimmed
5 whole scallions, cut into 1/2 -inch pieces on the diagonal
Salt as needed (use sparingly)
3 tbsp. peanut or olive oil
Crushed red pepper, for sprinkling
Jasmine or long grain rice, cooked according to package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.