This is my third (but not yet last) “pea” recipe. This is one of those recipes that look difficult at first glance, but when you get into the core of the dish, it takes less than 10 minutes to put together.
The trick here is to set up an efficient mise en place. With a good set up, this dish is a breeze to make.
- 1 lb flank steak, sliced into strips
- 2 Tablespoons Tamari sauce
- 1 Tablespoon dry Sherry
- 1 Tablespoon corn starch
- 1 teaspoon sugar
- 2 1/2 Tablespoons peanut oil
- 2 teaspoons sliced ginger
- 1/4 teaspoon tabasco sauce
- 1 clove of garlic, minced
- 1/2 cup sliced water chestnuts
- 1/2 lb. snow peas, whole but trimmed of stems and strings
- 1/4 cup chicken broth
- 1/2 teaspoon sesame oil
In a glass or plastic bowl, combine the steak, Tamari sauce, sherry, corn starch and sugar. Mix well, and then cover the bowl with plastic wrap. Place the meat in the refrigerator and allow to marinate for 3-4 hours.
Heat a wok over high heat. Add the peanut oil, ginger, tobasco sauce and garlic. Allow to cook for 20 seconds. Add the meat and all remaining marination sauce into the wok and brown the steak. This should take approximately two minutes.
Add the water chestnuts and snow peas into the meat. Stir fry for 20 seconds before adding the chicken broth. Stir until the peas just start to get tender, but there’s still a fair amount of crispness to the pea pods. Add the sesame oil, and stir fry for another 10 – 15 seconds.
Serve immediately either by itself or over rice.