Plums may seem like an unusual partner for these Stir Fried Purple Snow Peas. However, I took my cues from Chinese plum sauce creating a sweet and savory dish that can bring a little Chinatown to any meal.
- ¼ cup hoisin sauce
- 2 tablespoon plum sauce
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- 2 teaspoon rice vinegar
- 1 small shallot (peeled and chopped)
- 1 clove garlic (peeled and chopped)
- 1 teaspoon fresh ginger (peeled and chopped)
- 1 teaspoon hot Chinese mustard
- 2 tablespoon peanut oil
- 12 ounce purple snow peas (available from Melissa’s Produce)
- 1 pinch crushed red pepper flakes (or more to taste)
- 2 ripe but firm plums (halved, pitted and thinly sliced)
- 3 green onions (white and light green parts, sliced on the bias)
Make the sauce: In a blender, combine hoisin, plum sauce, soy sauce, sesame oil, rice vinegar, shallot, garlic, ginger, and mustard. Blend on high speed until very smooth, about 1 minute. Set aside.
Make the stir fry: Place a wok or extra large sloped-sided cast iron skillet over high heat. Once the surface gets blazing hot add the oil and carefully swirl the wok (or skillet) to coat. Stir in snow peas and a pinch of red pepper flakes; stir-fry for 1 minute. Add plums and somewhere between 2 tablespoons and ¼ cup of the prepared sauce to taste. Toss to combine, then immediately turn out onto a large serving platter. Use caution when making this maneuver, everything is very hot. Sprinkle with green onions and serve immediately.