The Steamy Kitchen Cookbook exclusive recipe: Three Pea Stir-fry

Three Pea Stir-fry

(Read our profile of Steamy Kitchen’s Jaden Hair.)

My family loves peas every which way except for canned. What better way to please all than to stir-fry a combination of sugar snap, snow peas and shelled peas? Sometimes I’ll stand in the kitchen and just eat them straight out of the wok.

The peas cook at different times, so I add the sugar snap peas first. At my markets, fresh shelled peas are hard to find, so I often grab a bag of frozen peas. No need to defrost—just add them frozen right into the wok!

SERVES 4 AS SIDE DISH

1/2 lb sugar snap peas

1/2 lb snow peas

1/2 lb shelled peas (fresh or frozen)

1 teaspoon high-heat cooking oil

2 cloves garlic, finely minced

2 tablespoons soy sauce

Pinch of sugar

2 teaspoons sesame seeds

1. Wash all the peas.

This article appears in Oct 29 – Nov 4, 2009.