Snow peas, also known as sugar peas, are sometimes referred to as “Chinese beans” in the Netherlands. Here's how to make a delicious dish combining snow peas and traditional preserved pork.
Method 1: Simple Snow Peas with Preserved Pork
Ingredients:
Snow peas, preserved pork, monosodium glutamate (MSG), salt.
Steps:
1. Remove the strings from both sides of the snow peas and wash them clean.
2. Blanch the snow peas in boiling water, then drain.
3. Soak the preserved pork for 10 minutes, drain, and slice it.
4. Heat a pan and fry the preserved pork, adding a little water and simmering for a moment.
5. Add the snow peas and stir-fry until cooked, then add MSG and salt to taste.
Tips:
Preserved pork is naturally salty and oily, so use less salt when cooking.
Method 2: Snow Peas with Preserved Pork and Vegetables
Ingredients:
Snow peas, preserved pork, celery, sausage, carrot, chicken powder, cooking wine, ginger, salt, garlic, scallions.
Steps:
1. Wash all the ingredients. Cut the carrot into flower shapes, cut the celery into segments, and halve the snow peas after removing the strings.
2. Clean the preserved pork with warm water and slice it. Mince the garlic and ginger, and cut the scallions into segments.
3. Heat oil in a pan, add the preserved pork and cooking wine, and stir-fry until fragrant. Then remove it.
4. In the same pan, heat more oil and add the carrots and snow peas, along with a little salt. Stir-fry until evenly coated.
5. Add the celery, a little water, and the fried preserved pork. Stir-fry.
6. Season with chicken powder and salt, then add the scallions and stir-fry until everything is well mixed before serving.
Tips:
Ensure the snow peas are fully cooked to avoid poisoning.
Method 3: Snow Peas with Preserved Pork and Spices
Ingredients:
Preserved pork, snow peas, scallions, ginger, garlic, garlic chives, Sichuan peppercorns, bean paste, chili oil.
Steps:
1. Clean the preserved pork, place it in a pot, and steam for half an hour. Remove and slice it.
2. Wash the snow peas, remove the strings, and cut them diagonally. Blanch them and chill them afterward.
3. Chop the scallions, mince the ginger and garlic, and cut the garlic chives into segments.
4. Heat oil in a pan, fry the Sichuan peppercorns until fragrant, then add the bean paste, chili oil, scallions, ginger, and garlic. Stir-fry until fragrant.
5. Add the preserved pork and snow peas, and stir-fry until well combined.
6. Finally, add the garlic chives and stir-fry until evenly mixed.
Tips:
When blanching the snow peas, add a little oil and salt to the water for better results.