We thank Andrea of Mama Mabey for her submission of this healthy, yummy recipe! (We love sugar snap peas [and the other veggies] in our home, too!) Thank you, Andrea!
Keep your "Mormon Recipes" coming!
Snap Pea Stir Fry
6 cups water
3 cups Long Grain Organic Brown Rice Cooked
1/2 tsp Salt
1 lb ground sausage or diced chicken
1 bunch Kale cut into 1/4" strips
1/2 lb Sugar Snap Peas
1/2 lb broccoli cut into 1/2" pieces
1 yellow squash diced
3 zucchini squash diced
4 Organic carrots cut into 1/4 x 2" spears
1 TBS Tamari soy sauce
2 TBS Toasted Sesame Oil
Prepare the rice according to the package directions. In a separate skillet, brown the meat. Cut up the vegetables except the Snap Peas and put them over the browned meat to steam. Cover. Check every 5 minutes as it only takes 4-5 minutes to cook the vegetables once they get up to temperature. Add the Snap Peas during the last 2 minutes of cooking. Serve rice and vegetables with additional Soy Sauce on the side.
Keep your "Mormon Recipes" coming!
Snap Pea Stir Fry
6 cups water
3 cups Long Grain Organic Brown Rice Cooked
1/2 tsp Salt
1 lb ground sausage or diced chicken
1 bunch Kale cut into 1/4" strips
1/2 lb Sugar Snap Peas
1/2 lb broccoli cut into 1/2" pieces
1 yellow squash diced
3 zucchini squash diced
4 Organic carrots cut into 1/4 x 2" spears
1 TBS Tamari soy sauce
2 TBS Toasted Sesame Oil
Prepare the rice according to the package directions. In a separate skillet, brown the meat. Cut up the vegetables except the Snap Peas and put them over the browned meat to steam. Cover. Check every 5 minutes as it only takes 4-5 minutes to cook the vegetables once they get up to temperature. Add the Snap Peas during the last 2 minutes of cooking. Serve rice and vegetables with additional Soy Sauce on the side.
