Emperor Peas From the Wok

The snow peas are a tricky vegetable: they lose all their charm when you blanch them. Therefore: never throw them into the boiling water. But always just thread, if necessary, and then roast them quickly. To ensure that they are really roasting and in no way steaming soft, it is best to fry them in a wok. While swirling them around with the frying shovel, you can also add a few suitable ingredients on the spot, and in no time at all a whole dish is on the table: e.g. diced young onions tossed in hot clarified butter in the wok, a handful of diced or crab tails from the fish fillet (from the firm-fleshed Lotte, for example) added, as well as the pea pods, quickly seasoned with ginger, garlic and chili. Add a dash of sherry, a few drops of sweet soy sauce, a handful of Thai basil or mint leaves – and you have a summer-light dish. This is fast cooking the way you want it!

Cut onions into fine half-rings, chop garlic finely. Heat clarified butter in a wok, stir-fry onions, garlic, ginger and the chili pepper, which has only been cut in half (this way it only gives off a little bit of aroma and not so much heat). Add a little sesame oil. Make space in the middle, add the fish fillet cut into cubes, season with salt and season with pepper. After a minute, as soon as the cubes of fillet come off the bottom voluntarily, push them aside, now add the peas

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