Roasted Snow Peas or Sugar Snap Peas in a soy chilli sauce - Indo Chinese style

We are all quite fond of Chinese food but the problem is once we finish eating it the stomach feels kind of uncomfortable and end up with an oily smell all over the face. Not that that is stops from enjoying the occasional Chinese meal every now and then. Making it at home relieves you from all that discomfort.

Chinese food is not very hard to put together so for a quick weeknight dinner rustling something up like a fried rice or a stir fry is not that hard especially when you have some leftover rice or vegetables that you need to cook up before they hit the compost.

Snow peas are a sought after food in our house and we usually cook them for a snack like this pan roasted snow peas. So it is very surprising a packet of it was lying in the fridge for a couple of weeks and it reached a point when it had to be cooked immediately.

With DD off yesterday and both of us adults working at home a quick stir fry during the lunch break (don't tell my boss that!) was not all that hard. All you need is soy sauce and Sriracha or another kind of hot sauce or chilli sauce and some garlic. Beautiful sauce that goes well with rice is ready in no time.

The idea for this dish came from a comment left by a friend on this roasted snow peas post.

Roasted Snow Peas in a chilli sauce
Preparation Time:5 minutes
Cooking Time:20 minutes
Ingredients

1. Snow Peas - 2 cups or so
2. 4 - garlic cloves smashed and chopped
3. 1 tsp grated ginger
4. 1 tbsp soy sauce (low sodium preferably)
5. 1/2 tbsp red chilli sauce
6. 1 tsp of fish sauce (totally optional)
7. salt to taste
8. 1/2 tbsp olive oil
9. 2 tbsp sliced and slightly toasted almonds
10. 1 tsp of vinegar or lemon juice (I added the vinegar from the pique

Method

1. In a saute pan heat oil and add the chopped garlic. Don't let it brown, add the snow peas and saute on high heat till it starts getting black spots on it and is shiny. Add in the ginger and saute for a minute or two.
2. Add the soy sauce, chili sauce, fish sauce and the vinegar/lemon juice and let it boil on high heat for 4-5 minutes.
3. Sprinkle sliced slightly toasted almonds on top before serving.

Serve with steamed rice.