Sugar Snaps
The whole pod is eaten and great fibre. Crunchy and fabulous raw or quickly fried.
Recipes
Sugar snap peas with stir-fried meat (chicken breast, pork tenderloin, fish cod)
Sugar snap, buk choi and carrot stir fry
Sugar snap peas with stir-fried meat
Sugar snap peas with stir-fried meat
Recipe Type: Stir Fry
Author:
Serves: 4
Ingredients
- 200g sugar snap peas
- 1 onion
- 500 grams meat
- 2 tbsp oil
- Salt to taste
- 2 tsp minced fresh ginger or powder
- 1/4 tsp red pepper or chilli
Instructions
- String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain.
- Chop onion.
- Cut meat into 4cm slices. Cut each slice into thin strips.
- Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat.
- Add the chopped onion and 1 teaspoon salt.
- Cook, stirring until softened, about 5 minutes.
- Add the remaining 1 tablespoon oil.
- When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger and stir in pepper and peas. Serve on rice
Sugar snap, buk choi and carrot stir fry
Sugar snap, buk choi and carrot stir fry
Recipe Type: Stir Fry
Author:
Serves: 4
Ingredients
- 2 onions
- 1 clove of crushed garlic
- 2 carrots cut lengthwise
- 1 cup of sugar snaps
- Buk Choi cut into 4cm lengths
- 2 tbsp soya sauce
- 1 tbsp oil
- 1 tbsp cornflour
- 2 tbsp of rice wine
- 1 cup vegetable stock
Instructions
- Peel onions and cut into wedges. Peel and crush garlic.
- Prepare vegetables – carrots cut lengthwise 4cm, sugar snaps whole of slice lengthwise, buk choi slice into lengths.
- Heat oil in pan or wok on high. Add onion, garlic and stir-fry 1 minute. Add carrots then beans and turn 1 minute. Set aside in a bowl.
- Blend cornflour, soya sauce and rice wine in a bowl. Pour into wok with stock and bring to boil stirring continuously. Simmer until sauce clears and thickens.
- Stir in vegetables and serve immediately with rice.