豌豆炒菜
主菜20 分钟4 份简单关于此食谱
一道充满活力、快速烹饪的炒菜，让脆嫩的豌豆成为主角。配以香味十足的蒜姜酱油和一点芝麻油，这道工作日菜肴在20分钟内就能完成，搭配蒸米饭或面条非常美味。关键是大火和热锅——这就是炒菜的招牌微焦、餐厅风味的秘诀。
步骤说明
- 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
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
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
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
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
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
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
Remove from heat. Scatter the green parts of the Green Onions and toasted Sesame Seeds over the top. Serve immediately over steamed rice.
