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SUGAR
SNAP PEAS AND SNOW PEAS WITH TOFU AND
PISTACHIOS
2 teaspoons
peanut oil
500g firm tofu, chopped
1/4 cup pistachios
2 cloves garlic, crushed
2 red Thai chilies, seeded, chopped
2 teaspoons grated fresh ginger
400g sugar snap peas
400g snow peas
1/4 cup sweet chili sauce
Heat half
the oil in a wok; stir-fry tofu and nuts,
in batches, until lighly browned, remove
from wok. Heat remaining oil in same
wok, stir-fry garlic, chilies and ginger
until fragrant. Add sugar snap and snow
peas to wok; stir-fry until just tender.
Return tofu and nuts to wok, add sauce;
stir-fry, tossing to combine ingredients. |
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