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Cooking Method
Bring a medium-size saucepan full of water to a boil.
Fill a large bowl with ice cubes and water.
When the pot of water reaches a boil, add a teaspoon of
salt.
1.
Add the snow peas and cook 15 seconds, then remove from the
boiling water using a skimmer or slotted spoon and transfer
to the ice water.
2.
Allow the peas to sit in the ice water for a few minutes,
then drain.
Heat a wok or a large skillet over high heat.
1.
Add the peanut oil.
2.
As soon as it is hot enough to swirl easily around the wok,
season the chicken strips with salt and pepper to taste, add
them to the wok and cook, stirring continuously, for about 2
minutes.
3.
Add the sugar, garlic, orange zest, onion, bell pepper,
water chestnuts, and ginger, and continue to stir-fry for 3
minutes more.
Add the snow peas, teriyaki or hoisin sauce, optional red
Chile flakes, and sesame oil.
1.
Continue to stir and toss the ingredients until they are
evenly coated with the sauce and the snow peas are hot and
tender-crisp, 2 to 3 minutes more.
2.
Sprinkle on the cilantro and serve hot over steamed rice.
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