Cool and Spicy Snap Peas

1/3 teaspoon red curry pastegreen curry paste or a dash of your favorite hot sauce
1/4 cup dry sherry
2 teaspoons fish sauce or 1/2 teaspoon anchovy paste
3 tablespoons honey
1 tablespoon peanut oil, olive oil or corn oil
1 cup, about 3 medium shallots, thinly sliced
1 1/2 pounds sugar snap peas, strings removed if necessary
1/2 teaspoon salt or to taste
4 ounces waterchestnuts, fresh, drained and rinsed
2 tablespoons fresh lime juice or more to taste
1/2 cup loosely packed fresh mint, chopped

Stir together chile paste, sherry, fish sauce, and honey in a small bowl. Set aside.
Heat oil in a heavy-duty skillet or wok over moderately high heat. This recipe works particularly well using a wok. Add shallots and cook about 2-3 minutes or until wilted and turning light brown at the edges. Push shallots out of the center of the wok, away from heat.
Add snap peas and salt to the bottom of the wok, cover and allow to cook 1 minute. Turn peas over to transfer the ones on the top to the bottom and cook another 2 minutes covered tossing after 1 minute.
Move the peas out to the sides of the wok, and add chile paste mixture, bring to a full rolling boil and cook 1 minute. Stir in peas and shallots from the sides of the wok and toss with the chile mixture. Add water chestnuts, toss again. Turn off heat, stir in the lime juice and fresh mint.
Transfer to a warm serving dish and serve

Nutrition Information