Snappy snow peas

Yield: 4 Servings

Measure Ingredient
4 \N Green onions
3 tablespoons Vegetable oil
2 cups Fresh snow peas; ends & strings removed
1 slice (1-inch thick) fresh ginger; peeled; very finely minced (up to)
½ \N Green bell pepper (up to)
½ \N Red bell pepper (up to)
½ \N Yellow bell pepper
2 teaspoons Light soy sauce
1 teaspoon Ground pure New Mexico hot red chile or to taste

Sliver onions Japanese-style: trim roots & any wilted tops from onions, then cut each in 2-inch lengths. Cut onion pieces lengthwise in thin slivers. Cut each piece of bell peppers in slivers lengthwise. Set aside.

Heat oil in a wok or large, shallow skillet; add snow peas, green onions, ginger & bell peppers. Stir-fry a few minutes; sprinkle with soy sauce & continue to cook until hot & just barely tender-crisp. Sprinkle with ground chile; stir to mix & serve hot. Makes 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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