Spicy Wok-Charred Snow Peas

• 2 tablespoons vegetable oil
• 6 to 8 small dried red chiles
• 1 pound snow peas, trimmed
• 1 bunch scallions, trimmed, chopped in 1-inch lengths
• Salt and pepper
• 4 garlic cloves, minced
• 1/2 teaspoon grated ginger
• 1/2 teaspoon toasted sesame oil
• 3 tablespoons crushed roasted peanuts
• 2 tablespoons roughly chopped cilantro

1. Put vegetable oil in a wok over high heat.
2. When oil looks wavy, add chiles and let sizzle for a few seconds.
3. Add snow peas and scallions and season well with salt and pepper.
4. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes.
5. Peas should be bright green and crisp-tender.
6. Add garlic, ginger and sesame oil, toss well and cook 1 minute more.
7. Transfer to a serving platter and sprinkle with peanuts and cilantro.

vegetable oil, red chiles, snow peas, scallions, salt, garlic, grated ginger, sesame oil, peanuts, cilantro

Taken from cooking.nytimes.com/recipes/1016281 (may not work)