Liang Nian Xiu's snow peas, tomatoes, and chilies from The Breath of a Wok: Unlocking the Secrets of Chinese Wok Cooking Through Recipes and Lore by Grace Young and Alan Richardson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lilham on July 31, 2015

    Delicious. But so simple and quick. I used bacon and omitted the salt.

  • Breadcrumbs on January 19, 2011

    p. 132 - We really liked the sound of this recipe when I first read through the ingredients and I was determined to make it despite the fact we only had Sugar Snap Peas and no pork belly. Instead, we used a little ground pork and plodded along regardless! This is really, really quick and easy. The de-stringing of the peas is definitely the most time consuming step! Oil is added to a hot wok then pork, ginger, garlic, Thai bird chilies - doubled in our case and salt - omitted are stir-fried for 1 minute before the Peas are added and tossed around for a minute as well. Then some chopped tomato, sugar and salt are added and stir-fried together until your peas are tender. I loved this, the SS peas were hot and crunchy and my Thai chilies added the perfect heat. The ground pork ended up working really well w the sugar and tomatoes. We really enjoyed this one and will definitely have it again. k8

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