I'd been dying to use the two handfuls of beautiful snowpeas I'd gotten at the market, but tofu and snowpeas just didn't hold the dazzle I was looking for. Then, we bought these faux chicken strips on sale. They ended up costing approximately the same as a block of tempeh, so what the hell. (Of course, they're both more than twice the price of the tofu we get at the Asian market, but man and woman cannot live on tofu alone.) Anyway, the snowpea stirfry was both pretty and yummy. Also, proteiny.
Snowpea Stirfry
1 1/2 c. fresh snowpeas, ends of pods trimmed
Scant T. sesame oil
1/2 c. white onion, thinly sliced
1 red pepper, seeded and thinly sliced
1/2 t. sea salt
1 T. rice vinegar
1 package Lightlife Smart Strips
Combine the snowpeas and the sesame oil, coating the pods. Set aside. In a large nonstick pan over very high heat, quickly sautee the onions and red peppers for a few minutes, stirring frequently. Sprinkle with salt and rice vinegar and continue to sautee for two more minutes. Add the snowpeas and continue to sautee. Drizzle in a bit of water or olive oil if the onions begin to get too dry. Lower heat to medium-low and toss in the faux chicken strips. Cover and allow to cook through, 6-8 minutes.
Serve over brown rice.
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