Spicy Snow Pea and Sesame Stir-Fry Recipe
By
Kate Ramos
Difficulty: Easy |
Total Time:
20 mins
|
Active Time:
|
Makes:
4 to 6 servings
Perfect for a weeknight meal, this quick stir-fry has a touch of spice, and can be served over steamed rice for a satisfying vegetarian dinner.
This recipe was featured as part of our Chinese New Year Dishes for Valentine’s Day photo gallery.
INGREDIENTS
- 1/4 cup soy sauce
- 2 tablespoons mirin or dry sherry
- 1 tablespoon granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon rice vinegar
- 3/4 teaspoon red pepper flakes
- 2 tablespoons peanut oil
- 1 pound firm tofu, patted dry and cut into large dice
- 3 medium shallots, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 pound snow peas
- 1 tablespoon white sesame seeds
- Basic Steamed White Rice, for serving
INSTRUCTIONS
- Whisk together soy sauce, mirin, sugar, cornstarch, vinegar, and red pepper flakes in a small, nonreactive bowl; set aside.
- Heat 1 tablespoon of the oil in a large frying pan over high heat. When it smokes, add tofu and cook until golden brown on all sides, about 3 minutes. Remove to a plate and set aside.
- Reduce heat to medium, add remaining 1 tablespoon oil, shallots, and garlic and cook until starting to brown, about 1 minute. Add snow peas and sesame seeds and cook, stirring frequently, until peas are bright green, slightly softened, yet still crisp, about 5 minutes. Add reserved tofu and soy sauce mixture and cook just until tofu is warm and sauce has thickened slightly, about 1 minute more. Serve immediately over steamed rice.
@Aliciag you could buy a bottle of mirin (or vermouth or what have you) and then set it to boil to remove all the alcohol (which of course boils off at a lower temperature than water).
Great basic recipe, cut the snow peas and added some carrot to make it more colourful. No tofu either, not in my kitchen thank you. Substituted chicken as I find the texture of tofu nasty.
Aliciag, you might be interested in this link. A list of suggestions on what to sub for acohol in recipes.
http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx
can’t use any alcohol drink; any suggestions????
This was great. Added carrot and chinese cabbage and served it over brown rice.
The sauce was delicious. I changed it up a little. I added some more veggies as I like variety - broccolini and mushrooms in addition to the snow peas. I used less garlic and shallots and left out the sesame seeds and it turned out very well. Thanks so much for sharing it!
sounds good, but i make a much healthier version using no oil, cornstarch, or sugar, and many more veggies... I use actual peanuts (texture and taste) and I add chinese broccoli (my fave), shiitake mushrooms, bamboo shoots, and mung bean sprouts. And honestly, if you make it spicy and garlicky enough? thats my favorite dish