Baby Corn and Sugar Snap Peas Stir Fry

This is a nice blend of flavors from the ginger to the crispiness of the sugar snap peas.  This dish goes well with some Japanese white rice and a simple asian meat dish.  It's incredibly simple to make and tastes delicious. 

Adapted from Easy Thai Cookbook

1 8oz bag of sugar snap peas
2 14.5oz cans of baby corn cut in half
1 yellow onion thinly sliced
2 inch piece of ginger thinly sliced
4 tsp minced garlic
2 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp boiling water
sunflower oil
freshly ground pepper

1. In a wok, heat some sunflower oil.  In a small dish, add the oyster sauce, fish sauce, and boiling water...mix well and set aside. 

2. Once oil is hot, reduce to med. high and add onions, ginger, and garlic.  Stir fry constantly until the onions are very tender

3. Add baby corn and sugar snap peas and stir fry for a couple minutes...just enough to heat through

4. Add the sauce, reduce heat to low, cover and cook for 1-2 minutes

5. Place vegetables in a dish and top with desired freshly ground pepper