Snow Pea Stir Fry (side dish)
Add chicken and rice for complete meal
We have TONS of snow peas right now, so we eat them raw with Ranch Dressing, and sauted with garlic and basil, and in our salads, but our favorite way is this snow pea stir fry. Yummy!
Ingredients:1 lb snow peas
2 Tbsp. Extra Virgin Olive oil
½ tsp. sesame oil (optional)
1 Tbsp brown sugar
2 Tbsp sherry
1 Tbsp soy sauce
1 tsp corn starch
2 Tbsp water
1 Tbsp fresh minced garlic
1 Tbsp fresh grated ginger root (Tip: Grate what you need and freeze the rest, it will keep for a long time in the freezer and is much easier to grate when frozen. And a microplane grater/zester is a MUST HAVE! Use for grating fresh nutmeg and zesting lemons and limes)
Combine the cornstarch and water, mix well. Combine brown sugar, sherry, and soy sauce, set aside.
Add Oil to frying pan or wok, large enough to contain all the peas and allow room for stirring on Medium High heat.
When oil is sizzling hot and just starting to smoke, add the peas and toss in hot oil for 1-2 minutes depending on your desire of doneness.
Add ginger and garlic to hot pan and stir until softened and aromatic. Add the brown sugar mixture and water and cornstarch. Stir quickly to combine. When the sauce has thickened and begins to coat the peas, remove and serve hot. © Kelly Rose, 2010
I like to marinate chicken thighs in Kraft Asian Toasted Sesame Salad Dressing and Marinade for 1 hour. I then lay them in a Pam sprayed glass baking dish and sprinkle with Steak seasoning. Bake in a 400 oven for about 45-55 minutes. Prepare the peas after you remove the chicken from the oven and serve together with a salad or rice for a complete dinner. Your family will really thank you for this one!
Here's to the Snow Pea!!