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Sugar-Snap Stir Fry

Sugar-Snap Stir Fry

This recipe is such a snap to make–and it has all the light freshness we associate with healthy summer eating. Lean protein from tofu combined with seasonal veggies and a delicious Asian-inspired sauce makes this a dish you will want to add to your easy-living summer repertoire.

INGREDIENTS

12 ounces dried pasta of choice, such as fettuccine or rice noodles
3/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic
1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion

1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds. cornstarch, ginger, and garlic in a small bowl, then set aside.

2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.

3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.

4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.

Serves 4 to 6.
HINT: You can vary this recipe in infinite ways, using whatever vegetables you have on hand: broccoli, red bell peppers, squash, mushrooms, cabbage–anything goes!

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Inspired by Simply In Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Simply In Season

Recipes that celebrate fresh, local foods, in the spirit of more-with-less.buy now

8 comments

+ add your own
2:39PM PDT on Apr 22, 2012

yum

12:40PM PST on Nov 16, 2011

Thank you

10:46PM PDT on Oct 2, 2011

Great recipe! Yummy! Love it.

3:08AM PDT on Aug 13, 2011

Thanks for the article.

9:52PM PST on Jan 15, 2008

The ingredients shown are mostly seasonings and oils. Not a hard recipe at all! Looks wonderful!

11:30AM PST on Dec 12, 2007

To many ingredients.

8:23AM PDT on Jul 31, 2007

Another sugarsnap stir fry that is nice is:

175g roughly of sugarsnaps
1 red pepper cut into strips
1 green pepper cut into strips
2 tbsp tomato ketchup
2 tbsp light soy sauce
2 tbsp oyster sauce
1-2 tbsp sunflower oil
1-2 tsp ground black peppercorns (do to personal taste)

In a bowl add the ketchup, soy sauce and black pepper and stir til well mixed, then add the veg and put in the fridge for at least half an hour. Then stir fry in the pre heated oil for approx 2 mins. Then add the oyster sauce, stir and serve. Hope you like.

4:19AM PDT on Jun 4, 2007

This recipe really appeals to me with the colour and different textures....can't wait to try it

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