Your Cooking Coach
Show MenuHide Menu

Tag: snow peas

Crispy Tofu with Lemon Grass and Snow Peas

November 13, 2018

Crispy Tofu with Lemongrass

  • 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
  • 3 tablespoons corn starch
  • 1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

  • 2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

  • 4 stalks fresh lemon grass, tender part only, minced
  • 3 garlic cloves, minced
  • 1 large yellow onion, cut into 1 inch pieces

Sauce

  • 2 tablespoons tamari
  • 2 tablespoons fish sauce
  • 1 tablespoons chili paste
  • 2 tablespoons palm sugar (or 1 tablespoon honey)
  • Juice of one navel orange
  • 1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 cups snow peas
  • Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.

Vegetable Drunken Noodles

March 20, 2016

Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!

  • 1 pound pad Thai flat rice noodles
  • 3 tablespoons peanut oil
  • 4 garlic cloves, chopped
  • 2 Serrano chilies, seeds taken out and chopped
  • 1 medium yellow onion, sliced
  • 1 cup snow peas, sliced in half
  • 1 large red bell pepper, sliced
  • 1 medium carrot, sliced
  • 1 tablespoon Shaosing rice wine
  • 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
  • 1 tablespoon low sodium tamari
  • 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
  • 2 green onions, sliced on a bias
  • ½ cup cilantro, chopped

Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.

Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.

Yaki Udon with Chicken and Tofu

March 11, 2015

My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…

  • 2 tablespoons peanut oil
  • 1 large shallot, sliced
  • 1 large chicken breast, sliced thin, sprinkled with salt
  • ½ cup shredded carrots
  • ½ cup snow peas, sliced
  • 1 pack firm tofu, cut into cubes
  • 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
  • 2 green onions, sliced

Sauce

  • 1 ½ teaspoons dashi powder
  • 3 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 cup chicken broth
  • 1 teaspoon corn starch

Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.

Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.

Fried Rice with Snow Peas and Carrots

September 26, 2010

Snowpea Fried Rice My daughter’s new favorite vegetable is snow peas. She takes five of them everyday with lunch to school. She loves the crunch and sweetness they impart.

I always have them in the fridge- we go through at least a pack a week if not two.

The other day, I had a few cups of cooked white rice. So, of course- what comes to mind- that’s right- fried rice. The problem was I didn’t have any vegetables- at least that is what I thought until I saw the snow peas. I chopped a whole lot of them and carrots- I always have baby carrots in the fridge as well.

I love making fried rice- it is super simple, quick and best of all- it is a one pot meal.

It was delicious with the garlic, green onions, eggs, tamari and the a bit of the sriracha sauce. It is also perfect to pack for lunch- perfectly balanced. If you want to make it healthier, use brown rice.

Either way, fried rice with snow peas an carrots is a delicious dish.
read more …