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.


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).

Love This? Never Miss Another Story.


J.L. A.
JL A.3 years ago


Michele Wilkinson

Thank you

Jennifer C.
Past Member 4 years ago

Great recipe! Yummy! Love it.

K s Goh
KS Goh4 years ago

Thanks for the article.

Ann H.
Ann H.7 years ago

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

Sloan Hames
Sloan Hames7 years ago

To many ingredients.

Suzi Smith
Suzi Smith8 years ago

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.

Misty Morning
Misty Morning8 years ago

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