This is another recipe that I’ve created – not strictly Chinese, but the flavors in the vinaigrette make it almost so. You can serve this with Chinese food or as a quick vegetable dish for any meal – it’s particularly good with grilled salmon. Fresh snow peas are plentiful this time of year in Southern California, but you can also use frozen ones, although they will be a bill less pleasing in texture. Sugar snap peas would work just as well but require a bit longer cooking time.
- 12 oz snow peas
- 2 tsp rice wine vinegar
- 2 tsp light soy sauce
- 1 tsp fresh ginger root, minced
- 1/4 tsp sugar, brown or raw cane is best
- 2 T sesame oil
- 1/2 tsp salt, more or less to taste
- Snap off both ends of the snowpeas, allowing the strings to pull away with the end (the strings are very tough and not pleasant to eat).
- You can leave the peapods whole, cut them in half.
- Steam (or blanch) the peapods just until crisp-tender and bright green (if you get to olive green, it’s a bit too well-done), then then shock in a bowl of ice water to stop the cooking and set the color, draining well when cold.
- While the peas cool, combine the dressing ingredients in a small bowl; set aside.
- 10-20 m before serving, combine the vegetable with the dressing, adjust the seasoning, and serve.
Peapods and dressing can be prepared up to 1 day in advance. Do not combine until 10-20 m before serving, or the vegetable will turn an unattractive olive color.