Diary of a Foodie: Season One: China: One Billion Foodies
Serves4
Active Time:20 min
Start to Finish:20 min
January 2007
ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI
3tablespoonsSichuan preserved vegetable
1/4cuppeanut or vegetable oil
Scant 1/4teaspoonsalt
1poundsnow peas or green beans, trimmed
1teaspoonsugar
1tablespoonChinese rice wine (such as Shaoxing) or medium-dry Sherry
Rinse preserved vegetable well to remove excess salt, then pat dry and finely chop.
Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add oil, swirling wok to coat. Add salt and preserved vegetable and stir-fry 15 seconds. Add snow peas and toss to coat with oil.
Stir in sugar and rice wine, then cover wok and cook until snow peas are crisp-tender, 3 to 4 minutes. Season with salt if desired.
Cooks' notes: Sichuan preserved vegetable is available at Chinese markets and adrianascaravan.com.