P.F. Chang's Garlic Snap Peas
Menu Description: "Stir-fried with garlic."
This is a standard side dish at the country's biggest Chinese dinner chain, and it'll take you just a couple of minutes to duplicate at home as a good veggie side for any meal, Chinese or otherwise. It's especially good when you're pressed to slam together a last minute vegetable for tonight's dinner. You can use a wok for this, but I always just use a medium-size sauté pan. The trick is to sauté the snap peas quickly over high heat, tossing often, until they're hot, yet still crispy and bright green. You get the garlic in right at the end, and then quickly pull the pan off the heat, so the garlic doesn't scorch.
Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
- 2 cups fresh sugar snap peas
- 2 teaspoons vegetable oil
- 1/8 teaspoon salt
- Pinch ground black pepper
- 2 cloves garlic, minced
1. Prepare snap peas by cutting off the tips on each end of the pods.
2. Preheat oil in a wok or medium skillet over medium/high heat.
3. Sauté snap peas in oil with salt and black pepper for 2 1/2 to 3 minutes, tossing often, until the peas are cooked, but still crispy. The pods should begin to get a few dark brown scorched spots developing on them when they're done. Add the minced garlic, toss a bit more, then immediately pour the snap peas out onto a serving platter. If you keep the garlic in too long it could burn and turn bitter, so don't leave it in the hot pan for any longer than about 10 seconds.
Serves 2 to 4.
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