I love the fresh crunchy
taste of snow peas, and I'm a sucker for anything sesame.
Not exact matches
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls
snow peas 1 cup green
peas — fresh or frozen and thawed sea salt to
taste 1/2 lemon — juice handful
of fresh basil — torn, optional
I would, however, warn against keeping this in your fridge overnight, or for too long, as the marinade will turn the
snow peas kind
of brownish — don't get me wrong, it will still
taste the same, but it won't be as aesthetically pleasing.
Add a moat
of sake reduction sauce, a few steamed
snow pea pods, and you will have re-created a dish that looks and
tastes exactly like the number one fish dish at The Factory.
Another way to personalize this versatile recipe is to change up the vegetables used (zucchini instead
of broccoli, or green
peas instead
of snow peas, for example) and you can adjust the seasoning as well, adding more red pepper flakes (or a drizzle or sriracha) for more heat, or using more or less curry powder to
taste.
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to
taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
6 - 7 cups vegetable stock, water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to
taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup
snow peas, trimmed, or shelled
peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)