Ingredients
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145 gBlack Vinegar
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65 gGarlic, minced
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25 gFermented Black Beans
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12 gChili Crisp
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3 gSugar
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3 gSalt
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3 lbs.Snap Peas, rinsed and trimmed
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Flavorless Oil, as needed
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Crispy Shallots, recipe follows
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Toasted Sesame Seeds
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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.