These are two pictures of our snow pea plants before we picked as many peas as our fridge could hold! When we put these seeds in the ground, some of them were dug up by the squirrels. When the seedlings started to emerge, they seemed rather sparse. With last week’s harvest, we were overjoyed with out small bowl of snow peas. Today, we almost could have dove into our pile of snow peas like Scrooge McDuck and his piles of money!
After admiring the giant green pile, the next question was what to do with them. In unison we chanted “stir-fry!” It’s our favorite thing to do with snow peas. Stir-frying gives the peas tons of flavor while keeping them relatively crispy. This week we thought we’d share our favorite stir-fry recipe. We tend to keep things rather simple with teriyaki and soy flavors (sauces from the store, though homemade sauce or flavors of your choosing would work fine as well.) Also note that because we consist of an omnivore and a vegetarian, the meat is prepared separate from the rest of the meal and added only to the appropriate plate before serving. You could easily prepare the tofu and meat together (or omit the tofu entirely).
Ingredients (serves 3-4)
1 small onion, shopped
1 chili, seeded and diced
1/2 of a red (or color of your liking) pepper, chopped3 cloves garlic, minced
1 cup broccoli florets, chopped if large
1 cup snow peas, chopped, or left whole if large
4-6 scallions, sliced into rounds
1 package of extra-firm tofu, drained and cubed
1 chicken breast, chopped, or 1 small sirloin steak cut into strips.
Chinese five spice seasoning (optional)
store bought teriyaki sauce or glaze
Cooked white or brown rice
Prepare 1-2 cups of white or brown rice.
In a hot wok or large frying pan, pour in about a tablespoon of oil/ Let it heat up over medium-high heat for a minute and then add the tofu. In a separate pan, do the same for the meat.
Saute the tofu/meat for about 5 minutes in just the oil. Then add in several splashes of the teriyaki and soy sauces until you end up with a few tablespoons of the sauces in the bottom of the pan(s). Sprinkle in about 1/4 teaspoon of five spice. Stir the mixture and let cook for another 5 minutes. Remove tofu/meat from wok or large frying pan keeping any remaining oil/sauce in the pan.
In the wok, over medium-high heat, add in the onion, chili, and the pepper. Saute for 5 minutes. Add the garlic. Saute for another 5 minutes.
Add in the broccoli and snow peas. Stir the mixture and saute for a few minutes until the broccoli turns bright green. Add in a few splashes of soy sauce, a 1/2 teaspoon of five spice, and about a 1/4 cup of teriyaki sauce. Stir and saute until the snow peas and broccoli become tender (5-7 minutes).
Serve immediately (with meat) over rice.
Got any favorite snow pea recipes? Please share! We promise to put them to good use. 🙂
We’ll sign off this week with something new that just popped up in one of our flower beds: pretty, little violas!
We planted a few bunches of violas in the flower beds in the front yard. While they’re coming up in both beds, only a few plants in one bed have started flowering. They’re so delicate and colorful. The idea was to have the violas accent the red and orange marigolds, but the marigolds have been slow to flower, save for this single guy:
One is better than none, but he does seem little lonely. Hopefully more flowers will appear as the month goes on.
Come on back next week when we do another general update. Things are looking quite happy and green in the rest of the garden!