I love snap peas. They are one of the few veggies I really love eating raw, they make such a great snack. So much so, that I don't usually cook with them. But recently I've had a hankering to stir fry them. So I did. And boy am I glad I did. This was so yummy. Even Adam gave it top marks, and when he praises a vegan dish, you know it's a winner! Of course, adding some natural sweetness from fruit always makes vegan savoury dishes more appealing to him. On top of being delicious, this recipe could not be easier to make.
2 lbs snap peas, washed and trimmed, as needed
1 can black beans, drained and rinsed (or 1.5 cups cooked black beans)
2 cups fresh or frozen mango chunks
2 heaping tbls fermented black bean paste*
1/4 cup all-fruit/sugar free orange or apricot spread
1/4 cup rice vinegar
3-4 cloves garlic, minced
3-4 tbls finely chopped fresh ginger
Crushed red chili peppers, to taste (optional)
Whisk together all the ingredients for the sauce. Add peas, beans and mango to a large skillet or wok and pour in sauce, stir fry until snap peas are tender-crisp and everything is hot. Serve over brown rice. Serves 4 as a main dish.
*Black bean paste is quite high in sodium, so taste the dish before you add any additional salt.