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Sweet, crunchy snap peas get an Asian burst of flavor when sauteed with soy sauce and scallions and a nice zesty kick from the red chili flakes. I love the sweet mild flavor of whole red pearl onions. Their small size and color complements the bright-green fresh snap peas and adds to the presentational appeal of the dish. I always add snap peas toward the end of the cooking process to help them retain their crunchiness.
2 tablespoons sesame oil
4 cloves garlic, sliced
2 scallions, finely chopped
1 tablespoon red chili flakes
1 teaspoon soy sauce
8 to 10 ounces snap peas, trimmed
8 to 10 baby carrots, trimmed and peeled
4 ounces red pearl onions
Salt to taste
Heat the sesame oil in a wok over medium heat. Add the garlic, scallions, red chili, and soy sauce and cook for 1 minute until the flavors are well combined. Reduce the heat and add the snap peas, carrots, onions, and salt. Stir and cook covered, about 2 to 3 minutes. Add 1 tablespoon of water if required.
Serve hot.
Excerpted from Indian Harvest. Text and recipes copyright © Vikas Khanna 2015. Photographs copyright © Vikas Khanna and Michael Swamy 2015. Published by Bloomsbury USA, reprinted with permission.
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