sugar snap peas w/ beef tendon meatballs

Sugar snap peas are in season so take advantage of it! Unlike snow pea, the sugar snap pea is full and puffy and as the name indicates - it's sweet : )

This is a very simple dish. Only ingredients are 1 pound of sugar snap peas, make sure to peel the end and side or you'll end up chewing them or spitting them out. A bag of beef tendon meatballs*, go ahead and cut them in half. Heat up the pan with a drizzle of oil then add the beef tendon balls - stir fry it for 3-5 minutes to get them a little brown and heated up then add the sugar snap peas. Stir fry the two together for another 3 minutes, drizzle a little soy sauce, sprinkle a little white pepper and a teaspoon of sugar and add a bowl of water w/ a dash of corn starch to create a little gravy. Put the lid on until it heats up then stir around a little and turn off heat.

*You can substitue the beef tendon balls with beef meatballs, pork meatballs or any kind of meat or seafood.