Preparation

• In a small bowl, whisk together the fish sauce, lime juice, and brown sugar; set aside.
• In a food processor, pulse the jalapeño, lemongrass, and onion until finely chopped.
• In a large wok or skillet, heat the oil over medium-high. Add the lemongrass mixture and stir-fry until soft, about 1 minute. Add the peas and the fish sauce mixture. Simmer, stirring occasionally, until the sauce is slightly reduced, about 2 minutes. Remove from the heat, stir in the lime zest, and serve.