A delightful side dish combining the crispness of snow peas with the crunch of water chestnuts, enhanced with a hint of garlic and lemon.
Prepare the snow peas by washing them thoroughly, trimming the ends, and removing any strings.
Use a sharp knife to make trimming the snow peas easier and quicker.
Heat the butter in a wok over medium-high heat until melted and slightly bubbling.
Ensure the butter does not brown to maintain a light flavor.
Add the minced garlic to the wok and sauté for about 30 seconds until fragrant.
Stir constantly to prevent the garlic from burning.
Add the snow peas and sliced water chestnuts to the wok, stirring to coat them evenly with the butter and garlic.
Ensure all vegetables are evenly coated for consistent cooking.
Season with salt and black pepper, then stir-fry for 3-4 minutes until the snow peas are tender-crisp.
Taste and adjust seasoning as needed for your preference.
Drizzle the lemon juice over the vegetables, give a final stir, and remove from heat.
Adding lemon juice at the end preserves its fresh flavor.
Serve the sautéed snow peas and water chestnuts immediately while warm.
Garnish with a sprinkle of sesame seeds for added texture and flavor.
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