Ingredients

The following ingredients have 4 Servings
  • 1/2 lb. asparagus, ends trimmed, spears cut into bite-size pieces
  • 1/2 lb. sugar snap peas, trimmed
  • 1 cup frozen petite peas
  • 1/4 cup water
  • 1 Tbs. hoisin sauce
  • 1 Tbs. soy sauce
  • 1 Tbs. rice vinegar
  • 1 tsp. Asian sesame oil
  • 1/2 tsp. cornstarch
  • 2 Tbs. corn or peanut oil
  • 1 leek, white part only, halved, rinsed and thinly sliced
  • 1 Tbs. minced fresh ginger
  • Steamed rice for serving

Instruction

  • <b>Parboil the vegetables</b>
  • Bring a large pot of water to a boil. Add the asparagus and sugar snap peas and cook for 2 minutes. About 10 seconds before draining, add the peas to cook them briefly. Drain the vegetables in a colander.
  • <b>Make the sauce</b>
  • In a small bowl, combine the water, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch and stir to dissolve the cornstarch.
  • <b>Stir-fry the vegetables</b>
  • Warm a wok or large fry pan over high heat until very hot and add 1 Tbs. of the corn oil. Add the leek and ginger and stir-fry until the leek is tender, about 2 minutes. Add the remaining 1 Tbs. corn oil, the asparagus, sugar snap peas and peas and stir-fry until heated through, about 2 minutes. Add the sauce and stir until it thickens, about 1 minute. Serve immediately with steamed rice. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).