A Fusion Dish
Butter Meets Shallots
Some authorities on Chinese cooking have written that the two fats that can never be used in cooking Chinese dishes are Olive Oil and Butter. But we now have Chinese chefs using both of them. As in this recipe, adapted from Ken Hom, which uses Butter, but no Spy Sauce and no braising.
Snow Peas Stir-Fried with Carrots
2 medium Carrots
1½ tablespoons Shallots
1 pound Snow Peas
1½ tablespoon Butter
¼ teaspoon Salt, or to taste
¼ teaspoon Black Pepper, or to taste
First clean the Carrots, and cut into julienne about 2 inches long by a quarter inch
Chop the Shallots finely.
Clean the Snow Peas and trim the ends, remove the strings.
In a medium size pot, cook the Carrots in boiling Water for 2 minutes. Rinse under cold running water and drain well. Let the Carrots drain completely before completing cooking. So this is one task that would be done earlier in the day.
When ready to cook the dish, heat a wok over low heat. When the wok is hot, put in the Butter and when the Butter is melted, put in the minced Shallots and stir-fry a minute over low fire.
Next throw in the Carrots and Snow Peas and stir-fry another 30 seconds.
Add 1 or 2 tablespoons of Water and continue to stir-fry until the vegetables are tender.
Finally season with the Salt and Pepper and serve t once.
Traditionally, Snow Peas are stir-fried with Soy Sauce and Chinese Wine. Hom prefers the combination of Shallots with Butter, Salt and Pepper, so this is definitely a Fusion dish.