Nothing is easier than a quick stir fry!
I love Asian food and don’t know why I don’t cook it more often. Remember my Wok’n Noodles? I made that dish after seeing a restaurant in Paris called Wok’n Noodles and I thought that would be a cute name for a noodle dish and for some reason the tune “Walkin to New Orleans” (Wok’n) popped into my head. 🙂
We did a going away party in early January for friends who moved to China for three years. It was really a fun party and got me thinking about some old Asian inspired recipes I use to prepare.
My sister and I have made this recipe for at least 15 years and I use to make it quite often. This time I decided to add some sugar snap peas along with the snow peas. I love the crunch from the sugar snaps because they stay nice and plump and add a lot of texture to the dish.
So, if you are looking for a dish that is so quick to throw together, please try this; and you can even use instant rice if you are in a pinch for time.
(Totally carb friendly if you leave out the rice and substitute cauliflower rice.)
BLAST FROM THE PAST: Here’s that Wok’n Noodle recipe I was talking about.
I used sugar snap peas and snow peas.
Everything ready to go.
Put the meat into the marinade.
Heat the oil in a wok or skillet until hot and then stir your onions for a few minutes.
Remove the onions and add in the thin slices of beef.
Add in the mushrooms and then you can put your onions back in.
Toss in the rest of the veggies and give a quick stir fry.
Beef, Mushrooms, and Pea Pods
1 lb. sirloin or other steak, cut in 1/4″ strips
1/4 c. soy sauce
1 Tbsp. cornstarch
1 Tbsp. dry sherry, or cooking sherry
1 tsp. sugar
4 Tbsp. oil
1/2 tsp. salt
8 oz. pkg. fresh mushrooms, washed and dried
1/2 c. onions, cut in thin strips
handful of snow peas, strings removed
handfull of bean sprouts if you can find them fresh (or use a whole can)
handful of sugar snap peas, strings removed
Mix the soy sauce, cornstarch, sherry and sugar together. Add the sirloin strips to this mixture and set aside.
Heat a skillet and add 2 tablespoons of the oil. Add the mushrooms and salt and pepper and stir about 2 minutes. Remove the mushrooms to a dish and add in the remaining oil and the onions.
Add the beef mixture to the skillet and cook until meat is no longer pink. (Or, you can leave a little pink — that’s the way I like it.) This will only take a couple of minutes
Now add the mushrooms back to the skillet along with the pea pods and bean sprouts and stir a couple minutes more just until the mushrooms start to turn dark but still remain crunchy.
Serve over fluffy white rice.
*Note: most of our stores here no longer carry fresh bean spouts since that E. coli outbreak with sprouts a few years ago. So, if you can’t find them, buy a can of sprouts, and drain and rinse before using.