Equipment
Ingredients
Main Ingredients
- 340 g sugar snap peas, washed and strings removed
- 15 ml extra virgin olive oil
- 30 g scallions, thinly sliced
- 8 g sesame seeds, toasted
- 3 g kosher salt
Nutrition (per serving)
Method
Prepare the vegetables by washing the sugar snap peas and pulling off the tough strings along their straight edges. Thinly slice the scallions using a chef's knife and cutting board.
Place a wok or large skillet over medium-high heat. Add the extra virgin olive oil and allow it to heat until shimmering but not smoking, reaching approximately 190C or 375F.
Add the prepared sugar snap peas to the wok. Toss constantly with a spatula until they turn bright vibrant green and develop slight char marks on the exterior.
Remove the wok from the heat source. Add the sliced scallions, toasted sesame seeds, and kosher salt. Toss everything together until the peas are evenly coated with the seasonings. Serve immediately.
Chef's Notes
- Sugar snap peas have a tough, fibrous string running along their straight seam. Always pinch the stem end and pull down to remove it, or the dish will be difficult to chew.
- Using extra virgin olive oil in a stir-fry requires careful temperature management. It offers a beautiful grassy flavor that complements spring vegetables, but you must keep the heat slightly lower than a traditional peanut or canola oil stir-fry.
- Toasting the sesame seeds lightly in a dry pan beforehand will dramatically increase their nutty aroma and add essential depth to a five-ingredient recipe.
- Never cover the pan while cooking or immediately after. The trapped steam will instantly destroy the crisp, snappy texture that makes this dish successful.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose some of their crispness over time.
Reheating: Toss quickly in a hot skillet for 1 minute just to warm through, or eat cold.
