Veg Boot Camp Day Three: Dinner
Sugar Snap and Snow Pea Stir-Fry
This is a basic no-frills stir-fry. The sauce is tasty, but I did decide to up the spice factor by slightly increasing the amount of chile-garlic sauce. I also don’t believe in bell peppers, so I tossed in some broccoli that was living in my fridge instead.
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons cornstarch
1/4 teaspoon chile-garlic sauce, such as sambal oelek, optional
1 tablespoon vegetable oil
1 medium red onion, halved, cut into wedges, and pulled apart (1 1/2 cups)
1 small yellow bell pepper, thinly sliced (1 1/2 cups)
1 cup raw unsalted cashews
1 tablespoon grated fresh ginger
8 ounces sugar snap peas
8 ounces snow pea pods
8 green onions, cut into 1-inch pieces
Step One: Whisk together soy sauce, sesame oil, cornstarch, chile-garlic sauce (if using), and 1/2 cup water in small bowl. Set aside.
Step Two: Heat vegetable oil in wok over high heat. Add onion, bell pepper, cashews, and ginger, and stir-fry 2 to 3 minutes, or until onion and cashews begin to brown. Add snap peas, and stir-fry 1 minute. Add snow peas and green onions, and stir-fry 2 to 3 minutes more. Add soy sauce mixture, and cook 1 to 2 minutes more, or until sauce has thickened and vegetables are coated with sauce.
Source: Vegetarian Times, June 2011. View the recipe on VegetarianTimes.com.