My husband is a huge snow pea fan, but not a huge lover of stir fry (he prefers his veggies raw). However, I figured that this stir fry would appeal to him. The snow peas and peppers are flash fried and then barely cooked with the sauce. I make them just barely tender so they don’t turn into the soggy steamed vegetable mess that he despises!
I used tempeh in my stir fry, but you could use extra firm tofu, steak (like the original recipe calls for) or any other meat.
It’s difficult for me to not add garlic to everything I touch, but the ginger is just fine on its own in this recipe. The sauce is flavorful without being overpowering. Everyone wants seconds!
Stir Fried Something with Snow Peas and Peppers
(adapted from Ree’s recipe)
1 pound tempeh, tofu, or meat of your choice (if you’re gluten free and using tempeh, make sure it is not a multigrain tempeh)
1/4 c soy sauce (for a gluten-free option, use Bragg’s Liquid Aminos, or Tamari)
1/4 c water
3 Tbs orange juice or OJ concentrate
2 Tbs brown sugar
2 Tbs Arrowroot powder (or cornstarch)
2 Tbs minced fresh ginger (fresh is imperative!)
8 ounces fresh snow peas, trimmed
1 red bell pepper, sliced long and thin
1 can of sliced water chestnuts (optional, but lovely)
6 green onions, cut in 1/2 inch pieces
3 Tbs Grapeseed Or Olive Oil
Crushed red pepper (if you want some heat - it’s good!)
Rice or Udon noodles (pictured)...or any grain you like under stir fries
In a bowl, mix together Bragg’s (or soy sauce), OJ, water, brown sugar, arrowroot/cornstarch, and ginger. Add sliced tempeh/tofu/meat to bowl and let marinate. If you are using tofu, you need to be extremely careful with it, or it will break when you handle it.
Heat oil in a heavy skillet (cast iron is my favorite) or wok over high heat. Add snow peas and bell pepper and stir for 45 seconds or so. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, gently add half the tempeh/tofu/meat mixture, leaving most of the marinade still in the bowl. Add half the green onions. After a couple minutes, turn t/t/m to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of the t/t/m and green onions, allowing pan to get very hot again first. After turning it, add the rest of the t/t/m, the rest of the marinade, and the veggies. Stir over high heat for 30 seconds, then turn off heat. Mixture will thicken as it sits.
Serve immediately over rice or noodles. Sprinkle crushed red pepper over the top to give it some spice.