Sobre esta receta

Un salteado vibrante y rápido que deja que las crujientes arvejas tronador sean la estrella. Revueltas en una salsa de soya con ajo y jengibre sabrosa con un toque de sésamo, este plato amigable para las noches entre semana se prepara en menos de 20 minutos y combina hermosamente con arroz al vapor o fideos. La clave es fuego alto y un wok caliente — eso es lo que le da al salteado su sabor característico ligeramente chamuscado al estilo restaurante.

Instrucciones

1. 1

   Whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, honey, cornstarch, and water in a small mixing bowl until smooth and the cornstarch is fully dissolved. Set aside.

2. 2

   Prep all your vegetables before you start cooking — stir fry moves fast. Remove the strings from the sugar snap peas, slice the red bell pepper, julienne the carrots, mince the garlic, grate the ginger, and separate the white and green parts of the green onions.

3. 3

   Heat a wok or large skillet over ^[high heat] until very hot — about 1–2 minutes. Add the vegetable oil and swirl to coat. The oil should shimmer immediately.

4. 4

   Add the white parts of the green onions, garlic, and ginger. Stir fry constantly for 30 seconds until fragrant. Do not let the garlic burn.

5. 5

   Add the carrots and red bell pepper. Stir fry for 2 minutes, tossing frequently, until the vegetables begin to soften slightly but still have a bite.

6. 6

   Add the sugar snap peas and stir fry for another 2–3 minutes, tossing constantly, until they are bright green and crisp-tender. Do not overcook — they should still have a satisfying snap.

7. 7

   Give the sauce a quick re-whisk (the cornstarch settles), then pour it over the vegetables. Toss everything together and cook for 1 minute, until the sauce thickens and coats the vegetables in a glossy glaze.

8. 8

   Remove from heat. Scatter the green parts of the green onions and toasted sesame seeds over the top. Serve immediately over steamed rice.