Snow Peas, Tofu & Ramen Stir Fry

Light and economical the latest recipe from the 99 Cent Cuisiner is a delicious vegetarian stir fry.

Snow peas have been showing up lately on sale. You could substitute with regular frozen peas as well. And tofu is one cheap protein. I lightly browned the tofu in a little oil for extra flavor, but you could skip it if you are in a rush.

Snow peas are tender enough to be stir fried whole in the shell -- unlike regular peas. I saute them for only 3 minutes, so there is still a slight crunch. Snow peas are even sweeter than regular peas, and more subtle in taste.

I wanted to serve my Snow Peas and Tofu Stir Fry over ramen noodles this time, instead of rice. It turned out perfect. This is a yummy dish any college dorm room dweller or paycheck-to-paycheck living proletariat can do!

Ingredients

• Snow peas - small 5 ounce package (about 1 cup.) Okay to use frozen or fresh. Regular frozen peas are cheap substitution.
• 1 teaspoon of chopped garlic - fresh or from jar.
• 1 package tofu - firm or regular drained. About 12 ounces.
• 1 pack of dried ramen noodles - I used lighter baked ramen noodles.
• Water to boil ramen - enough to cover.
• 1 tablespoon of oil - veggie, sesame or olive oil.

Stir Fry Sauce

• 2 tablespoons of Oyster Sauce - Okay to substitute with favorite premixed stir fry sauce, or even a teriyaki sauce.
• 1 teaspoon of Soy Sauce
• 1 teaspoon of honey - or any favorite sweetener.

Directions
Add one tablespoon of oil to a frying pan over a medium heat and coat bottom of pan. Drain tofu and cut into 1 to 2 inch cubes. Carefully add the tofu cubes - they may cause the oil to splatter.

Lightly brown tofu on at least 2 sides, about 4 minutes each side. Don't move tofu around as it browns as it may crumble apart, although some brown pieces will separate. Remove and set aside when light brown. (If you are really in a hurry, just go from draining the tofu to adding it directly to your stir frying snow peas.)

Start water to boil for ramen noodles. Add dried ramen noodles to boiling water. Remove and drain when soft, according to directions, about 3-4 minutes (or follow package directions.) Add a serving amount of ramen to your plate. Should be done about the time when stir fry is done.

Remove any long stringy snow pea stems. Pour stir fry sauce ingredients into frying pan, over a medium heat. Add snow peas (or regular peas) and chopped garlic. Mix well. Cook peas until desired tenderness, about 3 minutes.

Finally add browned tofu to stir fry. Carefully mix together. Heat tofu for a couple more minutes. Scoop snow peas and tofu with sauce onto plate of noodles. Okay to substitute ramen with brown or white rice -- also tasty on it's own.

Cheap Chinese Vegetable Stir Fry

The most time consuming part of my latest recipe is cooking the rice. This vegetable stir fry is ready in about 10 minutes, using budget vegetables from the can and freezer. My local 99 cent Only Store is carrying an 18 ounce stir fry blend that includes snap peas, carrots, broccoli, peas and bell pepper. They taste surprisingly fresh when heated through. Of course you can use any frozen veggies on hand, even mixing a couple of blends.

And cans of Chinese style veggies are always on sale. I am not a fan of canned or bottled mushrooms, but I like straw and shitake. You should also try  bamboo shoots from a can - they retain their crunch and are an unusual tasty addition. I've tried baby corn and water chestnuts, too. Just adding one of these gives a boring stir-fry an interesting texture, and deliciously exotic flavor.

Lately, after another 50 work week, I just don't have time to shop for fresh vegetables then prep them for this healthy dish. So leave your cleaver in the knife drawer - you don't have to chop a thing for my easy and quick-to-make Cheap Chinese Vegetable Stir Fry.

Ingredients
1 package of frozen vegetables - I used an 18 ounce stir-fry blend. Okay to use any frozen veggies on sale.
2 cans of drained Chinese vegetables - I used bamboo shoots and straw mushrooms. Other veggies to use include: baby corn, shitake mushrooms, bean sprouts and water chestnuts.
1 teaspoon of oil.

Stir Fry Sauce
1 cup of broth - vegetable or chicken.
1 tablespoon of corn starch - okay to substitute flour.
1 tablespoon of soy sauce - no salt needed as soy sauce has plenty for me.

Directions
In a heated wok or frying pan, add teaspoon of oil, frozen vegetables and drained canned Chinese veggies.

In a bowl add broth, soy sauce and stir in corn starch or flour. Mix well to dissolve. Pour sauce into wok of veggies. Stir well and bring to a low boil. The sauce will thicken in about 5-10 minutes. By this time veggies should be defrosted. Try one of the larger veggie pieces to make sure. Serve over cooked rice or ramen.

Snow Peas & Scallops Stir Fry

Delicate fresh snow peas on sale make a healthy stir fry. Cook them shell and all with your protein of choice. I found small 4 oz. packs of frozen scallops at the Hollywood 99c only Store. I've also seen them at regular chain groceries in one dollar packs. The price of 4 oz. for one dollar equals out to four dollars per pound, not a bad deal -- plus, small portions of protein force you to eat all of your veggies! If snow peas are not available, scallops combine with any seasonal vegetable, including asparagus, string beans or leeks.

Sweet snow peas pair perfectly with delectable tender scallops. It makes for one of the quickest stir frys -- snow peas are tasty enough to eat raw and only need to be heated through; while scallops are done in just a minute (you can also substitute scallops with shrimp).

Make your own Oriental sauce by combining oyster and soy sauces with a little honey. If you have some sweet/sour sauce, use that instead.

Including seafood in your entree does not need to break the bank when you stretch it by combining with your favorite seasonal vegetables.

Ingredients (2 servings)

• 1 pint of snow peas - about 4 cups loosely packed.
• O.K. to substitute and/or combine any seasonal veggies including asparagus, stringbeans, zucchini, leeks, etc.
• 4 oz. package of 99.99c bay scallops
• 1 tbsp. cornstarch or flour
• 2 tbsp. of oil for stir frying
• 1 tbsp. chopped garlic - fresh or jar
• Salt and pepper to taste

Oriental Stir Fry Sauce

• 2 tbsp. oyster sauce
• 2 tbsp. soy sauce
• 1 tsp. honey or sugar
• 1 tsp. fresh chopped or powered ginger - optional
• 1/4 cup of water or broth
• O.K. to substitute sweet and sour sauce for oyster sauce (leave out honey/sugar)

Directions

Tear off stems from snow peas if necessary; a tough string will sometimes come off with them as well. Rinse and drain scallops and add 1 tbsp. of cornstarch, or flour, to scallops - mix well in a bowl. Mix all ingredients of Oriental Stir Fry Sauce in separate bowl and set aside.

 
Heat 1 tbsp. oil in medium/hot wok, or large pan. Stir fry snow peas quickly for a minute. They do not need to cook through yet. Clear middle area of wok and add 1 tbsp. of oil, then saute scallops. Stir fry for a minute until they go from semi-transparent to opaque white. Pour in Oriental Sauce and mix well. Allow to cook for a couple minutes until sauce thickens, this will finish cooking scallops and snow peas. Ready to eat; accompany rice or noodles.

*Substituting asparagus or other seasonal veggies make take a longer cooking time, usually 5 minutes or so -- shrimp may take an extra minute or two; it still makes for one quick stir fry.