I made a promise to myself to try one new vegetable recipe per week, or at least average that.
This week was these babies:
And yes, those ARE Star Wars chop sticks. Actually called chop sabers. <<— linkage
Anyway, I also attempted to make roasted Brussels sprouts, but you’ll see more about that ATTEMPT later. Today is about these. When it came down to it, this ended up basically just being a stir fry, so for the purpose of a “vegetable,” I didn’t feel like this fit the bill. I dunno, I suppose if I were still eating meat, this could go along with a meat entree, but as it was – it still felt like it called for brown rice and soy marinaded tofu. Soo…. kinda feeling like this didn’t do the trick for me, but still I tried a new vegetable recipe.
Heat wok or nonstick frying pan (I don’t own a wok) and add
about a teaspoon or two of olive or peanut oil
Heat until oil is shimmering, about 30 seconds or so. Then add
1 tsp ginger, sliced, minced or paste
2 large garlic cloves, minced or sliced
Cook just until fragrant, then add the sugar snap peas.
Meanwhile, mix together
1 tsp sesame oil
2 Tbsp soy sauce
1-2 tsp Sriracha Sauce
Depending on how you like your peas cooked, will depend on how long you continue to cook them. Kalyn suggested 2 minutes, or until they turn bright green – to keep them tender crisp. Ideally, this would probably would produce the highest nutrient content, however I’m also cooking for my 13 month old foster son so I cooked them considerably longer and put a lid on the pan to steam them for a bit.
Regardless of how you like them, when you’re about a minute or two away from being done, add the sauce mix and cook for another minute or so, then enjoy.