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Snow Pea Sauté

Snow Pea Sauté
Adapted from The Veggie Queen, by Jill Nussinow

This is a good basic stir fry, slightly sweet due to the pineapple juice. If you like a bit of spice toss in ½ dried chile pod while cooking (remove it before serving.) Serves 4

1 Tbsp. Olive oil
1 medium onion, sliced
1 lb tempeh, seitan, or chicken pieces, in bite sized pieces, marinated in tamari
½ lb mushrooms, sliced
3 cloves garlic, minced
1 tsp. Ginger, grated
½ dried cayenne chile pod (optional)
¾ cup pineapple juice
3 Tbsp. rice vinegar
1+ Tbsp. Tamari
4 oz snow peas, trimmed
1 Tbsp. Kudzu or arrowroot + 1 Tbsp. Water
Enough cooked rice, quinoa, another grain, or pasta for 4 servings

Heat oil, add onion and sauté until translucent. Add tempeh (or other protein), mushrooms, garlic and ginger. Cook a few minutes longer. Add pineapple juice, vinegar and tamari. Stir and add snow peas. Cook until almost done. Remove from heat, add the thickening (kudzu or arrowroot + water). Stir and put back on the heat to heat & thicken. Serve over grain or pasta.

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