“Beef” with Sugar Snap Peas

  • 1/2 cup whole grain brown rice uncooked
  • 8-ounces baby bellas washed and halved
  • 2 tablespoons low-sodium soy sauce, divided
  • 3/4 cup vegetable broth
  • 1/4 cup hoisin sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons dark sesame oil
  • 1 cup sliced onion
  • 1 tablespoon bottled fresh ginger, chopped
  • 10-ounces fresh sugar snap peas
  • 1 cup shredded or chopped carrot


  1. Cook rice according to the package directions, omitting salt and fat.
  2. Combine baby bellas and 1 tablespoon soy sauce in a ziplock; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add baby bellas mixture; sauté 1 1/2 minutes or until lightly browned. Remove from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in baby bellas mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.

10 responses to ““Beef” with Sugar Snap Peas

  1. Pingback: “Beef” with Sugar Snap Peas | Plant Based Diet Adventures

  2. petit4chocolatier

    I love sugar snap peas! With rice, ginger, sesame oil, and carrots.., beyond yummy! Have you ever thought about publishing a cook book? Wonderful Heather 🙂

    • Judy you are so kind! You know I have thought about it from some followers asking if I would….maybe i should start it?.. It would be so much fun!

      • Great video! How About genetics Harely? In 2008 I was the most ripepd, I had ever been.. In the gym and cardio.. No supplements, so just lean, not bodybuilder body.. At the time ate rice cakes and canned tuna post workout (thought is was the pinnacle of health lol).. Only drank water and was ripepd all over, but no six pack..

      • , I think I had what so far as been the *best* pizza from there yet.It was the Daiya Vegan mozzarella, “Pepperoni”, Tofurky Italian saugsae, black olives, and mushrooms. It was fabulous. I would ask for light cheese, because in my opinion they put way too much on there.Let me know how you like it!

  3. this was, honestly, a great taintsg meal, did not lack any flavor, and you knew the whole time you were enjoying it, that is was healthy as can be. great dish.

  4. tiatdivad, i think he threw out the baby with the bathwater. so aimnal fat is bad and he has the proof. but how do you go from aimnal fat to aimnal flesh? there is so many non-fat aimnal products. seafood, chicken breast, tuna, fat free milk, etc

  5. I remember mom frying cauliflower and I have had it only once since leaving home 60 years ago.That was one day when my wife was gone, I chopped up a whole head and deep fried it, eating it all alone with no sauce, just salt. The first batch came out almost burnt, oil was too hot. The second batch came out better but it is hard to cook and eat at the same time. Finally got it right but you fill up fast eating a whole head by yourself! So I cleaned up the oil spatter from the stove top, figuring I had pretty well got my wish for eating fried cauliflower again. Then my wife came home and asked “what happened here”. Apparently she can see a microscopic trace of cooking oil from 10 feet away. Hope you all had a good 4th, wife’s family had a successful wedding yesterday.Jerry

  6. The Sparkled Ginger Cookies from Vegan with a Vengeance are easy and delicious. I made a batch last night.4 Tbsp turbinado or demerrara sugar (regular sugar will work, but coarse is best)2 c all-purpose flour1 tsp baking soda1/4 tsp salt2 1/2 tsp ground ginger1/2 tsp ground cinnamon1/2 tsp ground cloves1/2 c canola oil1/4 c molasses1/4 c soymilk1 c sugar1 tsp vanilla extractPreheat oven to 350. Lightly grease two cookie sheets. Place turbinado sugar in a small bowl.Sift together flour, baking soda, salt and spices. In a separate large mixing bowl, mix together oil, molasses, soy milk, sugar and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1 inch balls and press into the turbinado sugar. Place on cookie sheet and flatten into 1 1/2 inch disks, 1 inch apart. Bake 10 to 12 minutes, let cool on cookie sheets for 3 to 5 minutes, then transfer to a cooling rack.

  7. Okay I’m convinced. Let’s put it to action.

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