Sugar Snap Pea, Corn, & Tomato Stir Fry with Ginger and Basil
Time to complete
20 minutes
Serving size
4
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What You Need
Ingredients
Preparation
- In a medium bowl, whisk oyster sauce, vinegar, and sesame oil. Set aside.
- Heat a HexClad 14"/35 cm Hybrid Wok over high heat, until very hot, at least 2 minutes. Add vegetable oil and swirl to coat bottom and sides of wok. Add green onion, ginger, garlic, and jalapeno and cook, stirring, until light golden and fragrant, 1 to 2 minutes. Immediately add snow peas, corn, and cherry tomatoes and cook, tossing occasionally, until snow peas are crisp tender and cherry tomatoes just burst. Add sauce and basil to wok; cook, stirring, until sauce thickens and coats vegetables.
- Remove wok from the heat and serve over rice topped with more basil.
