- ⅓ cup water
- 2 tablespoons soy sauce
- 2 tablespoons chili paste with garlic (or chili garlic sauce)
- 2 tablespoons peanut oil
- 8 ounces fresh snow pea pods
- 2 cups scallions, cut into 1″ diagonal pieces
- 2 ounce dry roasted and salted peanuts
Combine the water, soy sauce, and chili paste in a 1-cup glass measure with a whisk; set aside. Place oil in a wok or a 5-quart deep skillet over very high heat. Stir-fry the peas and scallions over very high heat for 2 minutes. Add the sauce mixture and boil for 3 minutes, stirring often. Add the peanuts and mix. Serve immediately. Cover and chill leftovers. Serves 4-6.