It is summer time and that means my mother's garden is free game. Yesterday when I was there she gave me my first batch of sugar snap peas which I was super excited to use. My original plan for tonight's dinner was to make a pork stir fry, but my microwave cooked my pork instead of defrosting it, so I ended up frying it up and feeding it to the boys (in case you didn't know these are my dogs). They were grateful of the microwave's tendency to do what it wants to do. When it comes to stir-fry I think you can add pretty much any vegetable or protein you'd like, but some combinations are probably better than others. In the winter I make them with mostly frozen veggies, but in the summer I use what is in season.
Today's stir-fry included:
1/3 Red Onion
2 Cloves of Garlic
Handful of Snow Peas
Small Chicken Breast
2-3 tbsp Kikkoman Garlic Green Onion Teriyaki Sauce
3 tsp Kikkoman Low Sodium Soy Sauce
1/2 tsp ground ginger (I am sure fresh would be better, but didn't have any)
1/4 tsp crushed red pepper (optional)
2 Servings Uncle Bens Whole Grain Brown Rice (cooked based on box directions)
2 tablespoons olive oil
First get your rice started. If you aren't using quick rice then this will take about a half an hour, so you can get everything else done while the rice is cooking.
Then cut up the onions, snap the ends off the peas, mince the garlic, and slice the chicken into thing pieces-set this stuff aside.
In a small bowl combine the Garlic Green Onion Teriyaki Sauce, soy sauce, ground ginger, and crushed red pepper.
Put the olive oil in the pan and heat it up for a minute or so--I usually gauge this by lifting the pan and seeing if the oil has thinned a little because it is hotter...it will roll around the pan easier.
Add the chicken and cook until it is white all the way through. If you cut your slices thin enough then it shouldn't take more than 5 minutes. Turn the chicken over a couple times so both sides are browned.
Add the onions, garlic and snap peas to the pan and cook for a few minutes until everything has just a touch of brown on it. Put a lid over the stir fry and let everything steam for about five minutes.
Add the sauce. I was playing around trying to take picture of the sauce being all delicious and bubbly, so some of it burnt to the bottom of the pan. If this happens to you just don't scrape the bottom of the pan when you stir the veggies.
This is what your stir-fry will look like when you are done. The onions should be translucent and everything should have been covered in the sauce. This method will keep your snap-peas crispy.
