Name: Chinese Sesame Oil White Pea Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 300 g white field peas, soaked and cooked; 3 cloves garlic, sliced; a small piece ginger, julienned; 6 spring onions, cut into batons; 2 tablespoons neutral oil, for the wok; 2 tablespoons soy sauce; 1 tablespoon shaoxing wine or dry sherry; 1 tablespoon cold-pressed sesame oil, to finish; 1 tablespoon roasted sesame seeds, to finish

Before you cook

Sesame oil is a finishing oil here, not a cooking one. Added to a screaming hot wok it turns bitter, so it goes in only once the heat is off.

Cook the peas ahead so the stir-fry itself is fast. A wok dish that lingers on the heat stops being a stir-fry and starts being a braise.

Method

Cook the soaked field peas in fresh water until tender, then drain well.
Pat the cooked peas dry so they do not spit when they hit hot oil.
Heat the wok until faintly smoking before any oil goes in.
Add the neutral oil, then the garlic and ginger, stirring constantly.
Cook for thirty seconds only, until fragrant but not browned.
Add the peas and toss hard over high heat for two minutes.
Splash in the wine along the side of the wok so it sizzles.
Add the soy sauce and toss until everything is glossy and coated.
Take the wok off the heat before the spring onions go in.
Stir through the sesame oil, sesame seeds and spring onions, then serve.

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