Sesame-Ginger Snap Peas

• Vegetable oil for deep-frying
• 1 1/2 pounds fresh sugar snap peas, trimmed, strings removed
• 1 tablespoon sesame oil
• 2 tablespoons peeled and minced fresh ginger
• 2 medium cloves fresh garlic, minced
• 1 1/2 teaspoons minced green onion
• 2 tablespoons minced smoked pork
• 2 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• 2 teaspoons brown sugar
• 1 teaspoon cornstarch
• 1/4 cup chicken stock, at room temperature
• Black goma (black sesame seeds)

1. In a wok or pan, heat 2 1/2 inches of vegetable oil until it is very hot, about 365F.
2. Make sure the peas are dry.
3. Blanch them in the oil in batches for 30 seconds.
4. Drain on paper towels.
5. In a separate wok, heat the sesame oil and saute the ginger, garlic, green onion, and smoked pork for 4 minutes.
6. Add the soy sauce, vinegar, and brown sugar, and bring to a boil.
7. Mix the cornstarch and chicken stock to dissolve cornstarch; stir the mixture into the wok until the sauce is thickened and clear.
8. Fold in the sugar snap peas.
9. Garnish with black goma (sesame seeds) that have been toasted in a dry skillet.

vegetable oil, sugar snap peas, sesame oil, fresh ginger, garlic, green onion, pork, soy sauce, rice wine vinegar, brown sugar, cornstarch, chicken stock, black goma

Taken from www.cookstr.com/recipes/sesame-ginger-snap-peas (may not work)