Tag Archives: snow peas

Lots of Veggies Stir Fry

Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.

Lime and Chli Garlic Sauce Stir Fry

This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.

Lime and Chili Garlic Stir Fry
Recipe type: Main
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 tablespoons peanut oil, divided
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 large yellow squash, thinly sliced
  • 3 bell peppers, thinly sliced
  • ½ large red onion, thinly sliced
  • large handful snow peas, strings removed
  • 2 cloves garlic, minced
  • ¼ cup chicken broth
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 2 tablespoons chili garlic sauce (found in the Oriental foods aisle)
  • 1 tablespoon cornstarch
  • 2 cups hot cooked rice
  1. Heat 1 tablespoon oil in wok. Stir fry chicken until cooked through. Remove from pan and keep hot.
  2. Add remaining oil to wok. Add all the vegetables, and stir fry until tender crisp. Add chicken back into the pan.
  3. Combine broth, lime juice, soy sauce, and chili garlic sauce. Whisk in cornstarch and pour over the stir fry. Continue to stir fry for another minute, until sauce thickens. Serve over hot rice.


All Day Stir Fry

all day stir fryI am trying to use the crock pot a lot this week, since I have been working lots of hours at my new job. When I Googled “crock pot snow peas,” I came across this recipe from Suddenly Frugal for a crock pot stir fry. OK, so it isn’t fried. My version turned out good, but we did end up adding some extra soy sauce (so I am adding that to the recipe).

All Day Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound chicken breasts, thinly sliced
  • 1 pound snow peas, strings removed
  • a handful of radishes, sliced
  • 3 medium carrots, sliced on the diagonal
  • 3 cloves garlic, chopped
  • 1 cup chicken broth
  • ½ cup teriyaki sauce
  • ¼ cup soy sauce
  1. Spray crock with non stick cooking spray.
  2. Spread chicken breasts in the bottom of the crock.
  3. Top with vegetables and garlic.
  4. Combine broth, teriyaki sauce, and soy sauce. Pour over all.
  5. Cook on low for 8-10 hours.

Have you ever cooked anything unusual in the crock pot?

Happy eating!


Inspired by Genghis Grill

Genhgis like stir fryThe first time I ate at Genghis Grill, my friends had to practically drag me into the restaurant. I had visions of a lot of meat and not much else. Well, the Mongolian BBQ has become a favorite! I love their Island Teriyaki sauce. I found this a sauce recipe at allrecipes.com that sounded similar. I thought this would be a good way to use the spring onions and remaining bell pepper.

Genghis Like Stir Fry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 20 ounce can pineapple chunks, with juice
  • Additional orange juice to total 1 cup (for me, it was a couple of tablespoons)
  • ½ cup low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • 1 pound round steak, thinly sliced
  • 2 cups snow peas, cleaned and strings removed
  • 1 cup sliced spring onion (regular onions probably would work, but use less)
  • 2-3 green bell peppers, thinly sliced
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 2 cups cooked rice
  1. Drain pineapple, reserving juice. Measure juice, add additional orange juice to make one cup. To juice, add soy sauce, Worcestershire, garlic powder, and ginger.
  2. Add half of the juice mixture to the beef, mix well. Refrigerate for 15 minutes.
  3. Heat oil in wok or large skillet over medium high heat. Add vegetables and stir fry until tender crisp, 3-5 minutes. Remove vegetables from the pan and keep warm.
  4. Drain beef, discard marinade. Stir fry in the same pan until meat is no longer pink.
  5. Add vegetables and drained pineapple into pan. Mix well.
  6. Add cornstarch to reserved marinade. Pour into pan. Heat until sauce thickens, about 2 minutes.
  7. Serve over rice.

Where do you eat out?

Happy eating!