This year, we had a ton of snow peas. Well, maybe it wasn’t quite a ton but considering we didn’t plant any last year, whatever yield we got this year would have been impressive to me. The chronology of snow pea eating here goes something like this: Start by enjoying them fresh and crispy, straight from the vine. Then when that tires, dunk them in veggie dip. And when that tires, finally, make a stir fry. And this year’s stir fry was simply awesome. And awesomely simple.
It is one of those recipes that is more of a guide than a measured, specific recipe. It can be tweaked to suit your taste and it’s best to go with your own intuition on times and measures. But, for a guideline, this is how I make it.
Yeah, it’s that simple.
But if you want, you can get a little more fancy and do something like this, but go with with fresh ginger and more of it. And add lots of fresh veggies. (Above I have some broccoli, squash and snow peas, all from the garden, as well as some onion and water chestnuts with the tofu.)