Posts Tagged ‘Snow Pea Stir Fry’

Snow Peas for St. Patrick’s Day

Thursday, March 17th, 2011

Today is St. Patrick’s Day, when GREEN rules, so I have made a green dish for you to try. It’s easy with few ingredients, using snow peas, one of my favorite veggies. According to about.com/nutrition, snow peas are an excellent source of Vitamins A, K, B complex & C. Also from this site is the nutritional information below:

The following nutrition information is for one serving of snow peas. That would be about one cup of whole snow peas, or 63 grams. This general information is for raw snow peas and any variety of edible-podded peas.

Macronutrients:

Water: 56 g
Calories:
26
Protein:
1.76 g
Carbohydrates:
4.76 g
Fiber:
1.6 g
Sugars:
2.52 g

NOTE: Below the recipe I added some special information about two of the optional ingredients, miso* & arame* seaweed, that pertain to radiation protection in case anyone reading this is close to Japan or concerned about air quality from the radiation anywhere in the world.


Snow Pea Simple Stir Fry

What I also like about snow peas is that they can be eaten raw or lightly cooked in salads, stir fries, soups, or just as a snack. Here’s my easy recipe:

Utensils: Cutting board & knife, saucepan or fry pan, serving platter
Prep. Time: 10 minutes
Cooking time: 10 minutes
Category: Vegan, Sugar Free

Ingredients
1/2- 1 cup diced, very firm tofu or other protein source
2 cups snow peas, washed (mine did not need trimming)
1/4-1/2 cup thinly sliced ginger and scallions, mixed (I actually get this combo from my favorite Chinese restaurant, because they slice the scallions & ginger super thin)
tamari to taste
1 tsp. sesame oil, regular or toasted
sesame seeds (I used black for contrast)
*Optional: Arame seaweed, soaked

Directions

1. In a small amount of water or soup stock (1/2″-1″), place tofu and simmer for about 5 minutes. (You can use flavored tofu or even baked if you like.)
2. Add snow peas and simmer about 2 or 3 minutes. Turn off heat.
3. Add ginger/scallion mixture and stir into pan. (If using seaweed, drain and add with ginger/scallion combo.)
4. Add tamari (or Bragg’s Aminos to taste) or miso* dissolved in warm water.
5. Remove from saucepan or fry pan using a slotted spoon, although all or most of the liquid should be gone. Stir in one teaspoon regular or toasted sesame oil. Sprinkle on sesame seeds and serve immediately.

Yield: Serves 2 to 4, depending on whether it is used as a main dish or side dish.

Variations: Feel free to add mushrooms, slivered red bell peppers, or other veggies you might like that will cook quickly.

* Seaweed and miso may be protective against radiation, so if you are concerned about the nuclear accident in Japan affecting the air quality in the U.S., these two foods are good to add to your diet.

First, from www.fuelthemind.com:

Beneficial nutrients in seaweed
Some beneficial nutrients in seaweed include organic (photo-synthetic) vitamins, trace minerals, lipids, plant sterols, amino acids, omega-3 and omega-6, anti-oxidants, growth hormones, polyphenols, and flavenoids. Seaweed also contains Fucoidan, Laminarin, and Alginate compounds. Studies suggest that these are anti-biotic and anti-viral. Land plants do not contain these photochemicals.

Second, I found a site (www.healthiertalk.com) with this specific information by Dr. Linda Page on radiation. Go to the site for the entire article. (Type seaweed in the Search box):

Seaweeds purify all the world’s oceans– they can do the same for your body. Seaweeds like kelp, dulse and Irish Moss can protect us from a wide range of toxic elements in the environment, including radiation by-products, converting them into harmless salts that our bodies can eliminate.

Natural iodine in seaweeds can reduce by almost 80% radioactive iodine-131 that is absorbed by the thyroid. Seaweeds are so effective that even the U.S. Atomic Energy Commission recommends that people consume two to three ounces of seaweeds a week (or 2 tbsp. of algin supplements a day) for maximum protection against radiation poisoning.

Finally, here is information from www.livestrong.com about MISO. See full link below:

Intestinal Health

Miso soup is easy on the stomach, which can make it a good choice for individuals who have digestive problems. According to Carefair.com, tofu is easily digested, and the seaweed in the soup also promotes intestinal health. Minerals in the seaweed also help improve the metabolism and can assist in removing toxins from the intestines, says Carefair.com. The fermented soybeans and enzymes in miso also help break down carbohydrates and proteins for easier digestion, states Edenfoods.com.

Read more: http://www.livestrong.com/article/312648-health-properties-of-miso-soup/#ixzz1GoPEro72