Stir-fried snow peas with ginger, garlic, and scallions from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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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

  • ashallen on July 02, 2022

    Very nice basic recipe - straightforward, flavorful, and preserves some of the snow peas' crunch. Easily adjusted to suit preference for more/less garlic, ginger, pepper, etc. Made a 2/3 batch. I used a carbon steel wok instead of the non-stick skillet specified in the recipe. Instructions are optimized for a skillet vs. a wok. Dish still turned out fine in the wok with a few on-the-fly adjustments, but next time I'll try cooking ingredients in the order I usually see for wok-optimized recipes (sizzle aromatics a bit in oil first, then add main ingredient) and see how that goes.

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