Saturday, June 16, 2012

Weekend Cooking: Sugar Peas Stir Fry

The sugar peas are in season in the Netherlands and what a difference in taste it is to have the sugar peas from your own country rather than from Africa. Some times when I buy sugar peas in other seasons, they have quite a bitter taste to them. But not this time! These were nice and sweet. I made an easy and simple stir fry with them that is inspired by the Dutch blog Kook je vegetarisch met mij mee? (Will you cook vegetarian alongside me?) Her recipe had mainly sugar peas but I tweaked the recipe and added some other veggies as well. The result was very nice and tasty!

I love the sight of fresh vegs on a chopping board

Sugar Peas Stir Fry: (serves 4)
- 250 gr sugar peas
- 1 bell pepper
- 250 gr mushrooms
- 2 cloves of garlic
- 1 spring onion
- 1cm of fresh ginger
- 2 tbsp sunflower oil
- some (sweet) soy sauce to taste
- fresh chopped cilantro
- a handful of cashews pp

Clean and cut the sugar peas, bell pepper, mushrooms and spring onion. Chop the garlic and ginger. Heat some sunflower oil in a large wok. Stir fry all the veggies in there. Add some soy sauce to taste (I had sweet soy sauce this time and I used about 3 tbsp, but that is different for each type of soy sauce). Turn the heat to medium and wait until the sugar peas are tender but still nicely green and crisp. Lastly stir in some chopped cilantro because this will give the dish a nice flavor boost which is lovely.

I served and mixed the dish with rice this time so make sure that you cook that alongside it. But noodles would work too. When you have plated the dish, sprinkle a handful of cashews on each dish. It is great for decoration but also a great addition for a veggie dish. This dish is vegan, but be careful what sauce you buy. Some have hidden stuff in there like milk. So just buy a pure sauce that is free of additions.

In other news, my boyfriends hand is healed again and the cast was removed last Thursday. This means that he can collect the weekly vegetable bags again and that the weekly menu's will be posted again. Mostly on Thursdays or Fridays. And in July I am joining the Veggie Challenge. This is a challenge where people can challenge themselves to eat less meat and fish by eating vegetarian for x days a week. Because I am already eating vegetarian most days of the week (some times I still eat fish) I challenge myself to go vegan for two days a week for the month of July. I do this because I want to look into vegan cooking for a while now and this push out of my comfort zone, is exactly what I need. I will blog more on this later, maybe for a next Weekend Cooking :) But expect a good deal of vegan dishes from me in July :)

This post is part of Weekend Cooking. Make sure to visit the other participants :)


  1. Glad about your boyfriend's hand!

    Both your photos look SO GOOD!! Even the one of raw ingredients.

    I agree that peas have to be fresh! Frozen are better than old peas! When I was a kid our neighbor grew them and they were amazing to just pick and eat in their backyard :)

  2. First, so glad to hear the hand is healing. And that vegan challenge sounds like it will work for you.

    Oh yes, love the look of the veggies on the cutting board. So pretty. We get our first peas in our CSA baskets this week. I may have to make the same as you. Sometimes I just eat them raw in salad.

  3. Great looking stir-fry! I bet it will be good with basmati rice - yum! And yay, looking forward to seeing your menus reappear!

  4. Looks really good. Have a great week

  5. Delicious. one of hubbies favorites is sugar peas. I love the addition of cashews!

  6. This looks delicious - and I admire this challenge you're taking! I should focus on having meat-less days a couple of times a week, now that I think about it...

  7. I absolutely adore sugar snap peas - and this stir-fry looks amazingly delicious.

  8. Looks delicious, I love snap peas! Even better when you stir fry them with the cashews.

  9. YOur stir fry sounds tasty. I like the addition of the cashews. I have been including more nuts lately. They digest well, and have the added bonus of protein. I used them this week as a topping on my pad thai