Ginger Sugar Snap Peas

• 1 lb sugar snap pea
• 10 ears baby corn, cut in half on the diagonal
• 14 cup chinese rice wine or 14 cup dry sherry
• 1 tablespoon oyster sauce
• 1 12 teaspoons chili-garlic sauce
• 1 teaspoon sugar
• 14 teaspoon salt
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon minced ginger

1. Bring a big pot of water to a boil over high heat; add in sugar snap peas and baby corn; cook until peas are bright green and tender-crisp, about 1 1/2 minutes.
2. Drain and rinse with cold water, drain again and set aside.
3. Make the sauce: combine the sauce ingredients in a small bowl; stir until sugar dissolves; set aside.
4. Place a stir-fry pan over high heat until hot; add in oil, swirling to coat sides of pan.
5. Add in garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
6. Add in sugar snap peas, baby corn, and sauce; stir-fry for 1 minute to heat through.
7. Transfer to a serving plate and serve.

sugar snap pea, corn, chinese rice wine, oyster sauce, chiligarlic sauce, sugar, salt, vegetable oil, garlic, ginger

Taken from www.food.com/recipe/ginger-sugar-snap-peas-271970 (may not work)