Sola Gratia 2.5: Season Two, Week Five and Snow Peas

Oh, it's becoming salad time.....gorgeous salad greens and kale and radishes and SNOW PEAS from Sola Gratia on Tuesday. The snow peas were heavenly. I think Owen ate about half of them raw while I was preparing dinner but I'm not going to argue with that.

We had a pork tenderloin so I salt and peppered it and rubbed some Chinese Five Spice Powder on it. I put some Japanese rice in the rice cooker. When it was close to being done I browned the pork tenderloin in an iron skillet and then popped it into a 500 degree oven for about 10 minutes. When the pork and rice were both done I dumped the snow peas into a hot iron skillet with a bit of peanut oil in it. I tossed them until they were just beginning to brown and then took it off the heat. Then of course I realized I'd forgotten the garlic and ginger but the pan was still so hot that it didn't matter. So I added them and then put some sesame oil and soy sauce on top. It couldn't have been simpler but sometimes those simple flavors, and simple recipes are the best. I topped the rice with a Japanese seasoning mix of sesame seeds and nori. Owen wasn't impressed but I like it. Usually I like sugar snap peas better but these snow peas may have changed my mind.

I got the recipe from Mark Bittman via the New York Times

Quick Stir Fried Sugar Snap or Snow Peas
by Mark Bittman
April 30, 2008

3 tablespoons peanut oil

1 1/2 pounds snow or sugar snap peas, washed and trimmed

1 teaspoon dark sesame oil

1 tablespoon minced ginger

1 tablespoon minced garlic

1 to 2 tablespoons soy sauce.

1. Place 2 tablespoons peanut oil in a large, deep skillet or wok and turn heat to high. When it begins to smoke, toss in peas and cook, stirring almost constantly, until they are glossy, bright green and begin to show a few brown spots, about 5 minutes. Meanwhile, in a small pot over low heat, warm remaining peanut oil with sesame oil.

2. When peas are almost done, stir in ginger and garlic, and cook another minute or so. Turn off heat and remove peas to a platter. Drizzle with heated oils and soy sauce. Taste and adjust seasoning, and serve.

Yield: 4 servings.

You know your snow peas are fresh when the flower blossoms are still white and papery....

I'd say use a bit less peanut oil but then again I didn't have as many peas as the recipe called for....