Name: Kung Pao Snap Pea Stir-Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 to 10 servings
Cuisine: Chinese
Ingredients: 2 Tbsp canola or other neutral oil; 2 small yellow onion, ½-inch diced; 2 celery stalk, ½-inch diced; ½ tsp whole Sichuan peppercorns; 2 bell peppers, ½-inch diced; 10 garlic cloves, finely minced; 2 Tbsp finely minced or grated fresh ginger; 14 whole dried tianjin or other Chinese chilies, cut into ½-inch tubes; 2 Tbsp toasted sesame oil; 2 Tbsp dark aged soy sauce; 2 Tbsp light soy sauce; 2 Tbsp hoisin sauce; ¼ cup Chinese shaoxing rice wine; ¼ tsp ground white or black pepper; ¼ cup Chinese Chinkiang black vinegar; 4 tsp sugar; ¼ cup roasted unsalted peanuts, roughly chopped; 8 cups sugar snap peas; 4 scallions, cut into 1-inch pieces; Kosher salt, to taste; 1 Tbsp cornstarch, optional; 2 Tbsp water, optional; Steamed rice, for serving

Prep Time

15 min

Cook Time

25 min

Yields

8 to 10 servings

Chef, culinary competitor, activist, and entrepreneur, Melissa King, brings her Chinese family recipes, traditions, and ingredients to Pamela’s kitchen to create a dangerously delicious dinner, including this vibrant and spicy Kung Pao snap pea stir-fry.

ingredients

Tbsp canola or other neutral oil

small yellow onion, ½-inch diced

celery stalk, ½-inch diced

tsp whole Sichuan peppercorns

bell peppers, ½-inch diced

garlic cloves, finely minced

Tbsp finely minced or grated fresh ginger

whole dried tianjin or other Chinese chilies, cut into ½-inch tubes

Tbsp toasted sesame oil

Tbsp dark aged soy sauce

Tbsp light soy sauce

Tbsp hoisin sauce

cup Chinese shaoxing rice wine

tsp ground white or black pepper

cup Chinese Chinkiang black vinegar

tsp sugar

cup roasted unsalted peanuts, roughly chopped

cups sugar snap peas

scallions, cut into 1-inch pieces

Kosher salt, to taste

Tbsp cornstarch, optional

Tbsp water, optional

Steamed rice, for serving

Ingredient Substitution Guide

directions

Notes

If your wok is a bit small for this volume, halve the recipe and cook in two batches.

Step 1

Heat a wok over high heat. Add oil, followed by onions, and cook for 1 minute. Add celery, peppercorns, bell peppers, garlic, ginger, and chilies and cook, stirring occasionally, until lightly colored and fragrant, about 3 minutes.

Step 2

Add the sesame oil along with the dark and light soy sauce, hoisin, rice wine, white or black pepper, black vinegar and sugar. Add the peanuts, sugar snap peas and scallions. Cook until the sugar snap peas are tender crisp. Season to taste with salt.

Step 3

If the sauce is too thin, combine 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl to create a slurry. Pour the slurry into the pan and bring to a simmer, stir for 1 minute until slightly thickened. Serve immediately with steamed rice

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Kung Pao Snap Pea Stir-Fry

ingredients

directions

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