Wednesday, July 10, 2013

Snow Pea Stir Fry with Thai Basil

Our snap peas are just about done, but the snow peas, which we planted slightly later, are still going.  I took a big pile of them and made this simple stir fry, where they are shown off to good advantage.  I used chicken for the protein here, but feel free to substitute beef, pork, broiled tofu, etc. Alternatively, skip the protein and serve the snow peas as a side dish. Serve this over rice if you're making a meal out of it.

Canola oil
6-8 cloves garlic, minced
1-2 Tbsp grated ginger
1 lb chicken breasts, cubed
6 cups snow peas
1/4 cup + 1 Tbsp (optional) soy sauce
1 Tbsp cornstarch (optional)
1 cup Thai basil leaves, whole or cut into ribbons

Heat a little canola oil in a wok or extra large skillet.  Add the garlic, ginger, and chicken, and stir fry over medium-high heat until the chicken is cooked through.  Add the snow peas and stir fry until tender-crisp, about 2 minutes. Add the soy sauce.  If desired, combine 1 Tbsp soy sauce with 1 Tbsp corn starch and stir into the stir fry.  Cook very briefly, just until the sauce thickens. Stir in the Thai basil.

Serve over rice.

Serves 4-5.

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