One of my favorite meals is a good stir fry. You can add whatever vegetables or protein you want to really customize it, but there is one veggie that I think must be included to call it a stir fry: Sugar Snap Peas. Snap peas are a great addition to meals, salads, stir fry dishes and more, let's take a look at why.
- Snap peas are full of potassium which help you maintain a healthy heartbeat and kidney function as well as muscle contraction
- Snap peas are great for bone health. Since they have so much vitamin K, they help keep you skeletal system strong.
- Snap peas are rich in beta-carotene and vitamin A which helps growth of immune cells. This helps your body protect itself from invading bacteria and viruses.
Recipes:
Quick Asian Sugar Snap Peas (eatsomethingvegan.com)
- 8 ounces Sugar Snap Peas
- 1/2 tablespoon Grapeseed Oil
- 1 Garlic Clove
- 1 teaspoon minced Ginger
- 1 tablespoon Soy Sauce
- 1 teaspoon toasted Sesame Oil
- 1/2 tablespoon toasted Sesame Seeds
In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.
Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.
Turn off the heat, add the sesame oil, and stir.
Sprinkle with sesame seeds and serve.
Sauteed Chicken and Snow Peas (everydaydishes.com)
- 2 teaspoons Rice Vinegar or Lemon Juice
- 3 tablespoons Honey
- 1/2 teaspoon ground Ginger
- 1 clove Garlic
- 2 teaspoons Cornstarch
- 1 pound boneless, skinless Chicken Breasts
- 1 tablespoon Oil
- 6 to 8 ounces Snow Peas
- 1/2 cup Carrot
- 3 Green Onions
In a small bowl, whisk together soy sauce, rice vinegar, honey, ground ginger, garlic and cornstarch until completely combined.
Cut chicken into 1" pieces then place in a medium-sized mixing bowl. Pour half of the soy sauce mixture over the chicken chunks then set the other half of the sauce aside. Stir to completely coat chicken in the marinade. Cover then refrigerate for 30 minutes. After chicken has marinated for 30 minutes, place remaining ingredients within arms’ reach then begin cooking.
Place a large skillet over medium-high heat then add oil. When the oil is hot, add chicken then allow it to cook for 8–9 minutes—until nicely browned and cooked completely through.
Add reserved sauce to mixture then bring to a boil. Reduce heat to medium-low then cook for 30 seconds—until the sauce has thickened and becomes glossy. Add snow peas and shredded carrot then stir to combine.
Continue to stir-fry until vegetables reach desired tenderness—about 30 seconds to 1 minute for crisp, tender veggies. Remove from heat, sprinkle with sliced green onions then serve piping hot over fresh steamed rice. Enjoy!
Quick and Easy Beef Noodle Stir Fry (lecremedelacrumb.com)
- 1-1 1/2 pounds Stir Fry Steak
- 1/3 cup reduced Low Sodium Soy Sauce
- 2 tablespoons Corn Starch
- 2 tablespoons Brown Sugar
- 2 teaspoons Minced Garlic
- 1/4 teaspoon ground Ginger
- 1/4 teaspoon crushed Red Pepper Flakes
- 1/8 teaspoon Black Pepper
- 1 teaspoon Sesame Oil
- 2 tablespoons Vegetable Oil
- 1/4 cup julienned Carrots
- 1/2 cup sliced Mushrooms
- 1 cup Snow Peas
- 1/4 cup Beef Broth
- 1 package Ramen Noodles
- chopped Green Onions and Sesame Seeds
Place steak in a large resealable bag. Whisk together soy sauce, 1 tablespoon corn starch, brown sugar, garlic, ginger, red pepper flakes, black pepper, and sesame oil. Add sauce to the bag, press out any excess air, and seal. Chill for 10 minutes.
Drizzle a large pan or skillet over medium heat with the vegetable oil. Use tongs or a fork to transfer beef strips to the pan (do not discard marinade in the bag!). Add carrots, snow peas, and mushrooms to the pan. Saute for 4-6 minutes until browned.
Add marinade from the bag to the pan. Bring to a boil. Whisk remaining tablespoon of corn starch into the beef broth and stir into the pan until sauce thickens. Reduce to a low simmer.
Stir in cooked noodles, garnish with sesame seeds and green onions if desired and serve.
