Snow Pea, Broccoli & Beefless Stir-Fry

I love a good stir-fry for dinner. First, they are quick meals, secondly they let you get rid of the excess produce in the frig and lastly they reheat easily. I had snow peas, broccoli, mushrooms and I always have garlic and onion on hand. I used Beyond Beef Steak tips to make this dish, so it's not WFPBNO. But, if you have some tofu or soy curls on hand you could use them for a WFPBNO recipe. This has been placed on our regular rotation for a bit; it's that delicious. So, go make you some using what you have on hand.

• 1/2 cup reduced-sodium soy sauce
• 1/2 cup sherry
• 2 tablespoons cornstach
• 2 teaspoons coconut sugar
• 2 cloves garlic, mined
• 1 package Beyond Steak tips
• 1/2 pound fresh mushrooms, sliced
• 1 medium sweet onion, cut into thin wedges
• 1 cup snow peas
• 1 cup broccoli florets
• Hot cooked rice

In a measuring cup, whisk soy sauce, sherry, cornstarch and sugar.

Put 1/4 cup of this into a large bowl. Add garlic and beef tips; toss to coat. Let stand a few minutes.

Heat a large non-stick skillet over medium high heat. Add the beef tips and stir-fry 2 minutes, stirring frequently to keep from sticking. Remove to a bowl and set aside.

To the same skillet add mushrooms and onions. Cook until mushrooms are tender.

Add snow peas and broccoli. Cook 2-3 minutes until crisp-tender. If need add a tablespoon of water to keep from sticking.

Stir soy sauce mixture into pan. Bring to boil and cook 1-2 minutes until the mixture thickens. Return beef to the pan and heat through. Stirring occasionally. 

Serve with rice and garnish with sesame seeds and/or sliced scallions.

Enjoy!!

Peanut & Tofu Noodles (WFPBNO)

This quick and easy pasta dish comes together in about 30 minutes. Be sure to get all of your ingredients out and veggies prepped before beginning. The tofu takes the longest to cook so get that started before you begin anything else other than getting your pot of water going to cook the pasta. This peanut sauce is so good you could use it for many dishes including as a salad dressing. This should make about 6 servings.

Ingredients:

• 8 ounces brown rice spaghetti noodles
• 1/2 cup carrots, shredded
• 1/2 cup cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 recipe of Baked Ginger Garlic Tofu

Peanut Sauce:

• 1/2 cup creamy peanut butter, mine is only peanuts and salt
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sriracha
• 1 teaspoon maple syrup
• 2 tablespoons garlic rice vinegar, or sub plain rice vinegar
• 1 heaping tablespoon minced garlic
• about 1 teaspoon ginger, grated
• 1/4 teaspoon onion powder
• 1/3 cup hot water, if the sauce is too thick after mixing add more water 1 tablespoon at a time

While the tofu is baking and the water is coming to a boil make the peanut sauce. Mix all sauce ingredients in a bowl and whisk until smooth.

Cook pasta according to package directions and drain. Mix pasta and veggies in a large bowl. Toss.

Add peanut sauce to the large bowl, toss well and then transfer to aa pretty serving bowl or tray.

You can garnish with sliced scallion, sesame seeds, sliced limes or leave plain.

Plate it up and add the tofu to each dish.

This is a very filling, tasty dish. Give it a try and then leave me a comment on your thoughts.