I mostly enjoy sugar snap peas raw with other vegetable sticks. This changes the game! Sugar snap peas are wonderful in stir-fry. They star in this one, along with other vegetables of your choosing. The sauce brings ginger, garlic, miso, sesame, and chili flavors to the party, meaning this is the opposite of bland. This recipe uses no oil or sugar, but you wouldn’t know it.
Combine all the stir-fry sauce ingredients in a jar or bowl—or use a stick blender to get everything really well blended.
2 Tablespoons mellow white miso
2 Tablespoons regular or tamari soy sauce
2 Tablespoons water
1 Tablespoon minced ginger
1 Tablespoon agave nectar or 2 Tablespoons date paste
1 Tablespoon roasted sesame paste (or Chinese sesame paste) (if you don’t have this, use sesame oil)
2 cloves minced garlic
Pinch of crushed red pepper flakes
Use a wok, very large non-stick skillet, or a Dutch oven. Water-sauté the following ingredients, using a Tablespoon of water, until desired tender-firmness is reached and the water is evaporated.
8 ounces whole sugar snap peas (about 3 cups)
3 cups of other vegetables, sliced or diced, which might include asparagus, bell peppers, broccoli, yellow or green zucchini, grated or thinly sliced carrots, mushrooms, bean sprouts, water chestnuts, or cabbage (add red cabbage as late as possible, because the purple tends to stain other vegetables)
After the vegetables are tender-firm to your liking, stir the sauce in and cook for 3-4 minutes.
Serve on rice. Garnish, if desired with
3-4 green onions, sliced on the diagonal
Nutrition: Whole-food unprocessed; WFPBNO
Nutritional information per serving (with 1/2 cup brown rice per serving): 207 calories, 3g fat, 1g sat. fat, 37g carbs, 912mg sodium, 6mg fiber, 7g protein
Timing: About 30 minutes