CrispySpringSnapPeas

Crispy Spring Snap Peas

Ingredients

  • 145 g Black Vinegar
  • 65 g Garlic, minced
  • 25 g Fermented Black Beans
  • 12 g Chili Crisp
  • 3 g Sugar
  • 3 g Salt
  • 3 lbs. Snap Peas, rinsed and trimmed
  • Flavorless Oil, as needed
  • Crispy Shallots, recipe follows
  • Toasted Sesame Seeds
  • Green Onion, finely chopped

PREPARATION

Combine all ingredients except snap peas, oil and garnishes, and purée. Add snap peas to the marinade, and refrigerate overnight. 

Strain snap peas and heat a wok or large sauté pan with oil. When smoky, add snap peas and wok fry/char until crisp-tender.

Transfer to desired serving vessel, and top with shallots, sesame and scallions.

To make crispy shallots: Peel and thinly slice three to five shallots and heat slowly in enough flavorless oil to cover. Simmer low until golden brown; drain and sprinkle with kosher salt.

Chef Dan Jacobs, DanDan and EsterEv, Milwaukee, from Food Fanatics® Magazine.