Vegetable Technique: Stir-Frying Snow Peas Until Just Crisp

Notes

The science behind achieving crisp snow peas lies in the high heat and quick cooking time, which helps to preserve their natural sugars and vibrant color. Overcrowding the pan can lower the temperature, leading to soggy vegetables, so cook in batches if necessary. A common mistake is to add the snow peas before the pan is sufficiently hot; always wait for the oil to shimmer. Safety is paramount when working with high heat, so keep a lid nearby to smother any potential flare-ups. For make-ahead, blanch the snow peas briefly and plunge them into ice water to retain their crispness; store in an airtight container in the fridge for up to 2 days before stir-frying.

Steps

1. 1 Prepare your mise en place: trim the ends of the snow peas and rinse them in cold water, then dry thoroughly.
2. 2 Heat a large wok or skillet over high heat until it is very hot.
3. 3 Add 1 to 2 tablespoons of high smoke-point oil, such as peanut or canola oil, to the pan.
4. 4 Once the oil shimmers, add a clove of minced garlic and a sliced chili for flavor, stirring quickly to avoid burning.
5. 5 Immediately add the snow peas in a single layer, ensuring they are spread out for even cooking.
6. 6 Stir-fry the snow peas vigorously, using a spatula to toss them constantly.
7. 7 Cook for 1 to 2 minutes, watching for the peas to brighten in color and develop a few tender spots.
8. 8 Taste a pea to check for doneness—it should be crisp but not raw.
9. 9 Season immediately with a pinch of salt and a splash of soy sauce or your preferred seasoning.
10. 10 Transfer the snow peas to a plate and serve promptly to maintain their texture.