Wok-seared Sugarsnaps with Anise and Mint

Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

  • About


  • 2 tablespoons groundnut oil
  • 400 g (14 oz) sugarsnap peas
  • 1 green chilli, deseeded and finely chopped
  • 1 small lemongrass stalk, finely chopped
  • 1 garlic clove, crushed
  • ½ teaspoon finely chopped fresh ginger
  • A pinch each of ground coriander, cumin and star anise
  • 2 tablespoons nam pia (Thai fish sauce)
  • 100 ml (3½ fl oz) coconut milk
  • 1 tablespoon chopped fresh mint


    This is seasoned with nam pia, a thin brown sauce made from salted, fermented fish. When it is cooked, some of the fishy taste is diminished, leaving a pleasant but distinct flavour.

    Heat the oil in a wok or frying pan until very hot. Add the sugarsnaps and chilli and stir-fry over a high heat for about 2-3 minutes, until they begin to brown. Add the lemongrass, garlic, ginger and spices and fry for a further 30 seconds. Add the nam pia and coconut milk and cook for a final minute. Pour into a deep serving bowl, sprinkle with the mint and serve immediately.