Hoisin Snap pea And carrot salad
2 tbs. hoisin sauce
1 tbs. reduced-sodium soy sauce
1 tbs. rice vinegar
2 tsp. Asian sesame oil
3 tbs. canola oil
10 oz. sugar snap peas, ends trimmed
3 medium carrots, peeled and thinly sliced on the diagonal (about
2 cups)
1 small red onion, thinly sliced kosher salt
1 tbs. minced fresh ginger
1. In a small bowl, mix together the hoisin sauce, soy
sauce, vinegar, and sesame oil.
2. Heat the canola oil in a medium (10-inch), heavy-duty
skillet over medium-high heat until shimmering. Add the vegetables, sprinkle
with 1 tsp. salt, and cook, stirring, until the vegetables brown in places and start
to soften, about 4 minutes. Add the ginger and cook for another 30 seconds. Add
1 cup water and cook, tossing, until the vegetables are crisp-tender and the
water mostly cooks off, about 4 minutes. Toss with the hoisin mixture, then
transfer to a large bowl and serve.
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