3green onionsroots removed and green part sliced on a long bias and white part sliced
6carrotspeeled and chopped
2cupssugar snap peas
1pintblackberries
¼cupsoy sauce
¼cupred wine vinegar
Instructions
Blanch & Shock
Put one quart of water into a pot and bring it to a boil. Set aside a small bowl of ice water - more ice than water.
With the water boiling, drop the sugar snap peas into the water and boil for 90 seconds, or until they have turned bright green and are partially cooked.
Remove the sugar snap peas from the boiling water and submerge them in your ice water. Let them cool for 10 minutes and then strain them out of the water. Repeat with the carrots
Stir-Fry
Pat the pieces of cut chicken dry with a paper towel, season it with salt and pepper, and toss it in the corn starch. Set aside.
Heat the wok over medium high heat until hot, add in the oil, and immediately cook the ginger, garlic, jalapeno, and the white part of green onions until fragrant. About 1 minute.
Add in the chicken and cook until it has browned, stirring or tossing as needed, about 10 minutes.
Add in the sliced carrots and sugar snap peas and cook for 2 minutes.
Pour in the red wine vinegar and soy sauce and cook until it has been reduced by half, about 1 minute. Stir in the blackberries and green parts of the green onions until hot. Garnish with toasted sesame seeds and serve.
Notes
If your chicken has a lot of liquid in it, you'll need to cook away the liquid that comes out of the chicken before it will brown.