Snow Peas and Daylily Blossoms Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1.5 cup Snow Peas, fresh 1 clove Garlic 3 tsp Ginger Root .5 cup, sliced Peppers, sweet, red, fresh 1 tbsp Soy Sauce 1 1tsp Coconut Oil 1 cup Golden Needles (Daylily buds) (by SCORPIO_GIRL) 1 tbsp chopped Onions, raw 4 tbsp chopped Fresh Chives
This is a stirfry, so best to chop and prepare all ingredients ahead of time, for quick cooking. Slice the red pepper (I used 1/4 of a pepper) and onions (I used 1/4 of an onion). Mince the garlic and fresh ginger root. Remove stems and strings (if needed) from snow peas, and leave them whole. Remove 'stalk' from daylily bud and chop/slice into 1cm pieces. Chop chives to desired texture.
In a preheated (medium) skillet or wok, heat 1 tsp coconut oil (or oil of your choice) and quickly add the peppers and onions; stir momentarily until onions begin to take on a slight translusence. Add snow peas, ginger, and garlic, stirring to mix well. It should only take a minute or so until the peas start to become bright green. Add the chopped daylily flowers and chives, stirring to mix well. Finally, add the soy sauce and stir. Total cooking time is under 10 minutes, so this is a fast dish. It is best when the veggies are still a bit crunchy and the colours are still bright. Adjust seasonings to your taste
Serving Size:�This vegetable dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. I used 1/4 of a red pepper and 1/4 of an onion, but if you're making 4 servings, use a whole of each.
In a preheated (medium) skillet or wok, heat 1 tsp coconut oil (or oil of your choice) and quickly add the peppers and onions; stir momentarily until onions begin to take on a slight translusence. Add snow peas, ginger, and garlic, stirring to mix well. It should only take a minute or so until the peas start to become bright green. Add the chopped daylily flowers and chives, stirring to mix well. Finally, add the soy sauce and stir. Total cooking time is under 10 minutes, so this is a fast dish. It is best when the veggies are still a bit crunchy and the colours are still bright. Adjust seasonings to your taste
Serving Size:�This vegetable dish can serve 1 generously, or you can add 2 portions of tofu and serve it as a vegetarian lunch for two. I used 1/4 of a red pepper and 1/4 of an onion, but if you're making 4 servings, use a whole of each.
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 907.8 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 8.7 g
- Protein: 6.2 g
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