I hardly cook snowpeas but since I decided to cook lunch and dinner for hubby and my girl for the whole week, I had to serve up a variety of vegetables to break the monotony. 😛 My girl doesn’t really eat the snow peas but she was content with the carrot and baby corn, fortunately.
If you like, you could add fresh lily bulbs to this dish to lend an additional dimension to sweetness and crunch. Fresh lily bulbs are more frequently found at wet markets – I haven’t quite seen them at supermarkets.
Stir-fried snow peas and carrots (with baby corn)
- 1 packet snowpeas, pluck both ends to 'devein'
- ⅓ large carrot, slice thinly
- 3 baby corn, cut diagonally, about 1.5cm long
- 1-2 teaspoons minced garlic
- 50-100ml water
- 2 teaspoons oil
- fish sauce/ light soy sauce/ salt
- Heat oil in wok. Fry the garlic till fragrant.
- Add in the carrot and corn and fry for about 2 minutes. Add some water if it's too dry.
- Add in snowpeas and a bit more water/stock and let simmer for a few minutes till it's cooked. Carrot should not have a raw taste and snowpeas should look very bright green.
- Add preferred seasoning to taste.
- Dish and serve.
You will realise that the gravy has a sweet taste even though no sugar was added – that’s due to the sweetness of the vegetables! Carrots especially once cooked through (i.e. no raw taste), will add much sweetness to the gravy… and since baby corn and snowpeas are also ‘sweet’, that the gravy is sweet comes as no surprise! 🙂