Chinese pea pods are available through September, so now is a good time to enjoy this traditional vegetable of the Orient. Combined with the flavors of ginger, oyster sauce and bean sprouts, they create a real taste treat for your summer barbecues.
Using a wok on top of your grill adds a subtle, smoked flavor that will surprise and please your guests. The vegetables can be prepared hours before your cookout begins. The colors of this dish, along with its ease of preparation, add to barbecue fun.
If your grill is too filled with barbecued meats, this recipe can easily be prepared on top of the stove in a wok or skillet.
SUMMER VEGETABLE MEDLEY
2 teaspoons oil
1/2 teaspoon minced ginger
1 medium onion, sliced
1 carrot, cut julienne
1 green pepper, cut julienne
1/4 pound Chinese pea pods, ends trimmed
1/2 pound bean sprouts
2 tablespoons oyster sauce
Place wok on grill 1 inch above hot coals. Heat 2 to 3 minutes. Add oil and ginger and saute until tender. Add onion, carrot and 2 tablespoons water. Cover wok and cook 2 minutes. Add green pepper, peas and bean sprouts to wok. Cover and cook 3 minutes or until vegetables are tender-crisp. Stir in oyster sauce. Mix well and serve. Makes 6 to 8 side-dish servings.