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.