| Prep: 30 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 245 | 15g | 1g | 25g |
| sugars | fibre | protein | salt |
| 20g | 3g | 5g | 0.45g |
If there’s one dish that’s a feast for your taste buds and light on the belly, it’s the Snap Peas and Pineapple Stir-Fry. As a chef, I am always on the hunt for recipes that harmonize different culinary traditions, and this stir-fry is the perfect fusion of East meets West. This brightly colored, aromatic dish is a nutritious culmination of flavors that transports me right back to my many outdoor adventures.
Flavors and Techniques
What I find most appealing about Snap Peas and Pineapple Stir-Fry is its blend of sweet and savory flavors. Much like the contrast between the rugged Rockies and the tranquil trout streams of my Colorado hometown, this dish perfectly balances caramelized pineapple chunks with snappy green peas, and the subtle heat of red bell pepper with the sweet crunch of onion. The fresh ginger and garlic lend an Asian twist, while the honey and pineapple juice come together in a delightful sweet splash.
The stir-frying technique, ubiquitous in Asian culinary tradition, is deceptively simple, and lets the ingredients sing. A quick sear in the hot pan ensures each morsel retains its unique flavor while melding beautifully with the others.
Nutritional Bonanza
Not only is this stir-fry delectable, but it’s also teeming with health benefits. Snap peas are low in calories but high in fiber, protein, vitamins, and minerals. Pineapple, on the other hand, is well-known for its digestion-friendly enzymes and vitamin C. The dish also includes immune-boosting garlic and ginger, and heart-healthy unsaturated fats from the cashews and the canola oil. It’s a delicious way to pack in a significant portion of your daily nutritional requirements.
You could pair Snap Peas and Pineapple Stir-Fry with a side of steamed rice or quinoa for a complete meal. For an all-out Asian experience, consider partnering this stir-fry with Chicken Ramen or Beef and Snow Peas.
Gordon, my partner, is quite the stir-fry aficionado, and I must say, this recipe passes muster with him every single time. Try it once and I am sure, just like him, you’ll be coming back for more of this deceptively simple, healthy, and flavorful Snap Peas and Pineapple Stir-Fry.
What You’ll Need
- 1.5 cups of snap peas
- 1 medium pineapple, cut into bite-sized pieces
- 2 tablespoons of canola oil
- 3 cloves of garlic, finely chopped
- 1 large red bell pepper, cut into thick strips
- 1 yellow onion, thinly sliced
- 1 tablespoon of soy sauce
- 2 tablespoons of honey
- 1 teaspoon of finely grated fresh ginger
- 1 teaspoon of cornstarch dissolved in 1 tablespoon of cool water
- 1/4 cup of roasted unsalted cashews
- Salt to taste
- Freshly ground black pepper to taste
Method
Step One
Start by preparing all your ingredients. Trim the ends off the snap peas, cut the pineapple into bite-sized pieces, finely chop the garlic, cut the bell pepper into thick strips, thinly slice the onion and grate the ginger.
Step Two
Heat the canola oil in a large wok or skillet over medium-high heat. Once heated, add the chopped garlic to the pan. Stir continuously for about 30 seconds until the garlic is fragrant but not browned.
Step Three
Add the sliced onion and bell pepper to the skillet. Stir-fry for 2-3 minutes, or until the onion becomes translucent and the bell pepper begins to soften.
Step Four
Next, add the snap peas to the mix. Continue to stir-fry for another 2-3 minutes until the peas are heated through and bright green.
Step Five
Then, add the pineapple pieces, soy sauce, honey, and grated ginger to the skillet. Continue to stir-fry to combine all ingredients and heat through, about 2-3 minutes.
Step Six
In a small bowl, dissolve the cornstarch in cool water. Pour this mixture into the skillet, stirring constantly. The sauce will thicken almost immediately.
Step Seven
Finally, add the roasted cashews to the skillet. Season with salt and freshly ground black pepper to taste. Stir well to combine and let cook for another minute. Serve hot.
