Sometimes I have difficulty getting some members of my family to eat their vegetables. This dish is my go-to vegetable stir-fry because they all like it… 99% of the time. It ‘s a good thing too because it is a very easy dish to prepare. Unfortunately, I cannot serve that all the time so I am working on more go-to vegetable dishes, so stay tuned. In the meantime you may want to try this go-to if you have picky eaters (or not) too.
1 large red onion, skin removed
1 large red bell pepper, cleaned
2 pounds Sugar snap peas, cleaned
2 pinches teaspoon salt
1/2 teaspoon soy sauce
Black pepper to sprinkle if desired.
1. Clean all the vegetables. Cut onion into 10 wedges, and red bell pepper into small pieces. Remove the fibrous string part of the snap peas.
2. Bring a medium pot of water to a boil. Add in the snap peas. Quick blanch for 40 – 60 seconds. Remove from pot, and quickly rinse with cold water to stop the cooking process. Drain and set it aside.
3. Place a frying pan over medium-high fire for 30-40 seconds. Add 1 Tbsp cooking oil to the pan and then add the onion wedges. Cook until semi translucent. Remove from pan and set it aside.
4. In the same frying pan (without washing), over medium-high heat, add in 1 tsp of cooking oil and then add in the bell pepper and stir fry for 3 minutes or until the peppers start to soften but still crunchy. Remove from pan and set aside
5. Using the same pan over a medium-high heat, add 2 tsp of cooking oil to the pan. Wait for 40 seconds then add in the snap peas. Quickly stir fry for 1 minute, than add the peppers and onion. Season with salt, add in soy sauce, and black pepper. Quickly stir fry all the vegetables together. Remove from pan and serve with rice.