Spicy Broccoli and Sugar Snap Stir Fry

 So what is it we all crave on a rainy, windy day? Cozy, comfort food no less! I happen to have several foods that fall under the category of cozy and comforting. How do I keep it healthy? Well I have been making the same stir-fry dinner for years now, which is the comforting part, and for cozy I cork a bottle of Bogle to share.



Spicy Broccoli & Pea Pod Stir-Fry


2 cups broccoli crowns

2 cups fresh sugar snap peas, trimmed and strings removed

1 red bell pepper, julienned

1 sweet onion, chopped

1 cup red cabbage, chopped

2 cloves garlic, chopped

1 teaspoon fresh ginger, minced

1 jalapeno pepper, chopped and remove the membrane and seeds to lower heat if desired

4 dried arbol chilies, optional

1-2 chopped freshThai chili peppers for garnish, optional

3 tablespoons low-sodium Soy Sauce

1 tablespoon Garlic Chili Sauce

1 tablespoon Toasted Sesame Oil

Salt and pepper to taste

2 servings Vermicelli, cooked per packages directions


In a wok over med heat, add the tablespoon of Toasted Sesame Oil and heat until oil begins to ripple. Add to the oil the dried arbol chiles and jalapeno. Saute about 1 minute. To the peppers add the red bell pepper and saute until bell pepper is tender about 5 minutes. Next add the onion and ginger and saute about 2 minutes longer until onion is translucent. Add the salt and pepper to taste. Toss in the cabbage and the Garlic Chili Sauce. Stir well and saute about 1 minute. Add next the broccoli, pea pods and soy sauce. Continue cooking until the broccoli and pea pods are just tender. Serve stir-fry hot over buttered vermicelli. Garnish with the chopped Thai Chili Peppers, if desired.

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