Snow Pea Stir-Fry
A quick and easy vegetable stir-fry recipe
Add a healthy crunch to your lunch by packing Snow Pea Stir-Fry. This vegetable stir fry recipe is quick, easy, and perfect for cold winter days (but of course can be eaten any time of year!).
This stir-fry recipe is both gluten and dairy free. It could also be made vegetarian by swapping the chicken broth for vegetable broth. If you want to turn this into a heartier dish to serve at dinner, you could certainly serve on top of rice or noodles.
What’s the difference between Snow Peas, Garden Peas, and Snap Peas?
Snow Peas, also known as the Chinese pea pods, share common characteristics with garden and snap peas. However, there is a difference between the three.
- Mild flavor
- Small peas
- Flat pods
- Entire pod can be consumed
- Round pods
- Sweet peas
- Pods are not edible
- Cross between garden and snow peas
- Whole pod is consumed
- Sweet pea flavor
- 2 cups snow peas
- 2 cups broccoli florets
- 2 cups carrot
- 1/2 cup green onion 1 inch slices
- 1 cup red bell pepper thinly sliced
- 1 tbsp ginger grated
- 1 tbsp garlic chopped
- 3 tbsp vegetable oil
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 3 tsp cornstarch
- Combine broth, soy, and cornstarch in a small bowl.
- Whisk ingredients together; set aside.
- Pour oil into large skillet or wok.
- Preheat over medium-high heat.
- Add ginger and garlic.
- Stir fry for about 30 seconds.
- Add broccoli, carrots, and red bell peppers. Stir fry for 2 minutes.
- Add snow peas and green onions and stir fry for another 3 minutes.
- Stir sauce and slowly pour over vegetables.
- Continue to stir fry until thickened and vegetables are coated.