Look at those peas. Aren’t they gorgeous?
Those peas and bok choy were not bought in a grocery store. I picked those myself, and felt almost bad stir-frying them until I saw how bright green and delicious this recipe made them.
The recipe is incredibly simple, and it’s not mind-blowing, but it’s a quick, simple weeknight meal. If you don’t have bok choy and snowpeas or sugar snap peas (pois mange-tout in French) in your garden, buy the freshest ones you can find (frozen peas will be a big disappointment). Then stir-fry them with soy, garlic, chicken stock, hoisin (the recipe calls for oyster sauce but I used the book’s homemade hoisin instead for a gluten free variation) and serve with rice.
Voilà, healthy, tasty eating.
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