Tuesday, January 8, 2013

Stir Fried Snap Peas with Mango and Black Beans

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.

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Stir Fry

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.

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