6 servings, as a side dish
Saladmaster Food Processor
7 Qt./6.6 L Wok with Cover
small mixing bowl
Certified Health Coach & Natural Foods Chef
Sugar snap peas are tender and sweet with a crispy texture. Remove the tips and pull off the string, the entire pea is edible and rich in vitamins A and B-complex. A quick stir-fry is a simple and tasty way to prepare them.
sweet onions, strung, use Cone #2
cloves garlic, shredded, use Cone #1
shitake mushrooms, stems removed, washed and sliced, use Cone #4
snap peas, trimmed and rinsed
lemon juice, fresh
natural soy sauce or tamari (wheat-free)
- Preheat wok over medium heat. When several drops of water sprinkled in wok skitter and dissipate, add onions, garlic and shitake mushrooms and stir-fry for 2 - 4 minutes, tossing occasionally during cooking until onions soften and brown slightly.
- Place snap peas in a bowl of water and drain. Add to wok, toss to combine and stir-fry for 2 - 3 minutes.
- In a small bowl, combine vegetable broth, lemon juice, olive oil, soy sauce and arrowroot powder. Stir to combine.
- Pour sauce mixture over stir-fried vegetables and toss to coat. Cook for 1 minutes until sauce thickens.
- Serve immediately and garnish with minced scallions, if desired.
- Substitute snap peas for other seasonal vegetables, such as green beans, snow peas, broccoli or your favorites.
- Arrowroot is a finely ground white starch from the arrowroot plant. Arrowroot is easy to digest and is high in calcium. Use arrowroot to replace cornstarch for an excellent thickener.