I love vegetables, but I don’t necessarily like all my vegetable dishes vegetarian. Case in point: This aggressively seasoned stir-fry of snap peas seasoned with tangy, spicy Spanish chorizo, pungent, salt anchovies and a splash of chicken broth.
This stir-fry owes more than a little to Chinese-style vegetable stir-fries in which everything is cut thinly and precisely and cooked over very high heat with a handful of standout flavorings.
Note: If you can’t find marjoram, which adds a pleasantly smoky, earthy note, make this stir-fry with sage or thyme.
At Argyll, we serve this is as accompaniment to our Sunday roast sirloin of beef.
Palacios hot chorizo can be found at Marczyk’s.
Stir fried Snap Peas with Chorizo, Anchovy and Marjoram
This stir-fry would go well with any meat or fish. Serves 4.
Ingredients
1 tablespoon extra virgin olive oil
½ cup finely diced red onion
¼ cup finely diced Spanish hot chorizo, such as Palacios
1 tablespoon minced anchovies
1 heaping teaspoon minced marjoram leaves
1 pound snap peas, string removed, julienned
1 cup chicken broth
1 tablespoon unsalted butter
Juice of ½ a lemon
Salt
DirectionsIn a large sauté pan, heat the olive oil over high heat. Add the red onions and cook until softened, about 2 minutes. Add the chorizo, anchovies and marjoram and cook until fragrant, about 30 seconds.
Add the snap peas and toss well to coat. Add the chicken broth and bring to a boil. Reduce the chicken broth stir in the butter and lemon. Season with salt and serve immediately.
