Sugar-Snap Stir Fry
- Annie B. Bond
- September 1, 2006
- 3:13 am
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.
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!
Inspired by Simply In Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).
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