This snap pea peanut stirfry features sautéed mushrooms, green peppers, chopped scallions topped with unsalted peanuts in a delicious Thai basil sauce. The star of the show are the sugar snap peas. I am always amazed at how stirfry can take a diverse collection of ingredients and make them work together so well. The lack of rice or noodles keeps this recipe extremely low carb.
Today for Lunch Audio – August 15, 2016 – Snap Pea Peanut Stirfry with Mushrooms – Bob Loescher © 2016
Snap Pea Peanut Stirfry Technique
In my journey to become a better cook and a healthy eater, I quickly adopted stirfry skills. I do not try all that fancy toss in air stuff you see at the Chinese restaurants. I stick with a simple method. Heat oil in a wok, add the spices, then add the veggies. If I choose to use any meats, I stirfry them separately. Add meat at the very end. Only when I am satisfied with the tenderness of the ingredients, do I add the stirfry sauce. Finally, I top my stirfry with fresh peanuts and chopped scallions.
Where is the rice?
Traditionally, we serve stirfry dishes with rice or noodles. As a healthy eater, I try to limit my carbs in a given week. Do not get me wrong. I love high carb items like bread, rice, and pasta. However, if I have an opportunity to go “carb-less”, I will take it. Stirfry grants me the low-carb option by just ignoring the rice component.
At lunch, heat the snap pea peanut stirfry in a microwave. Because the ingredients have been prepared to the desired consistency, the microwave “soggy effect” does not ruin your lunchtime experience. Heat the stirfry for 90 seconds.
|Oven Safe PFOA-Free Wok, 14-Inch|