Tahini Sugar Snap Peas with Stir Fry Veggies and Linguine

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OMG, this is the first time I tried cooking with tahini with soy sauce and making a stir fry out of it, and I’m so excited I did because this is really amazing stuff. I keep trying to come up with new stir fry sauces, and it’s so exciting, because it’s kind of like I keep trying to come up with new ways to bake stuff.

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I love all the flavours that tahini brings. I would use peanut butter but I *THINK* I may be allergic, so I’m a bit too scared to try, but tahini was just as good and really made it have that creamy consistency.

(Though if I were to make it again, I would TOTALLY add mooooooooooooore!!!)

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Also, I’m excited to say this is my first time cooking sugar snap peas. I always get a bit hungry when I hear the name, as it has the word “sugar”, and yes – it is quite sweet! They are pretty similar to snow peas, though I think they may take slightly longer to cook.

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*Note: I happened to have whole wheat linguine in the house so that’s what I used, though you can also use any other types of noodles/pasta, such as soba, brown rice pasta, etc. It’s totally up to you. Just be sure that you cook it according to instructions and drain all the water.

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Tahini Sugar Snap Peas with Stir Fry Veggies and Linguine

1 tablespoon extra light olive oil
1 small yellow onion (or 1/2 medium)
2 cloves garlic
A few sprinkles Himalayan/sea salt
2 cups sugar snap peas
2 medium carrots
5 fresh shiitake mushrooms
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons tahini
1 teaspoon pure maple syrup
1 teaspoon onion powder
1 teaspoon lemon juice
1/2 teaspoon sesame oil
1/2 teaspoon water
1/8 teaspoon cayenne pepper
A pinch of red pepper flakes
A few sprinkles ground pepper
1/2 packet whole wheat linguine*
1 teaspoon low sodium soy sauce
1/2 teaspoon white sesame seeds (garnish)

Gather all the vegetables ready. Wash what needs to be washed (carrots, shiitake mushroom etc). Peel the onion, then chop it into thin, small slices. Peel and dice the garlic cloves. Put the chopped onion and garlic in the frying pan with a tablespoon of extra light olive oil and a few sprinkles salt.

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Turn the heat to medium high (6) and let it cook for about 8-10 minutes, stirring constantly, making sure the bottom doesn’t burn. If 6 is too high, try between 5-6.

Meanwhile, I recommend using a peeler to slice the carrots in thin strips, then slicing it again to make it nice and thin. Chop the sugar snap peas in three or four. Remove the shiitake mushroom stems, and chop across a few times to make thin slices.

Once the onions have browned a little and has been cooking for about 10 minutes, add the sugar snap peas, carrots and shiitake mushrooms. Let it cook for 2 minutes, continuously stirring.

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In a small bowl, combine the soy sauce, cornstarch, tahini, maple syrup, onion powder, lemon juice, sesame oil, water, cayenne pepper, red pepper flakes and ground pepper. Stir until the sauce is evenly mixed.

After 2 minutes, drizzle in the sauce, turn the heat a little lower (5-6) if you were on 6 before. Let it cook for about 13-15 minutes, stirring all the time.

While the veggies are cooking, make the linguine. Boil a pot of water and add the linguine when it’s boiling. Cook for 10-15 minutes until it’s tender (but not too soft), the best way to tell is to taste it. Drain out all the water.

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After the veggies have been cooking and stirring for about 15 minutes (taste the sugar snap peas, if that’s tasting good, then it’s ready), add the linguine and 1 teaspoon soy sauce. Stir for a final minute or two, then turn the heat off.

Spoon it onto a plate and garnish with sesame seeds.

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Tahini Sugar Snap Peas with Stir Fry Veggies and Linguine
Serves: 3
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 1 small yellow onion (or ½ medium)
  • 2 cloves garlic
  • A few sprinkles Himalayan/sea salt
  • 2 cups sugar snap peas
  • 2 medium carrots
  • 5 fresh shiitake mushrooms
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons tahini
  • 1 teaspoon pure maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon lemon juice
  • ½ teaspoon sesame oil
  • ½ teaspoon water
  • ⅛ teaspoon cayenne pepper
  • A pinch of red pepper flakes
  • A few sprinkles ground pepper
  • ½ packet whole wheat linguine*
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon white sesame seeds (garnish)

Instructions
  1. Gather all the vegetables ready. Wash what needs to be washed (carrots, shiitake mushroom etc). Peel the onion, then chop it into thin, small slices. Peel and dice the garlic cloves. Put the chopped onion and garlic in the frying pan with a tablespoon of extra light olive oil and a few sprinkles salt.
  2. Turn the heat to medium high (6) and let it cook for about 8-10 minutes, stirring constantly, making sure the bottom doesn’t burn. If 6 is too high, try between 5-6.
  3. Meanwhile, I recommend using a peeler to slice the carrots in thin strips, then slicing it again to make it nice and thin. Chop the sugar snap peas in three or four. Remove the shiitake mushroom stems, and chop across a few times to make thin slices.
  4. Once the onions have browned a little and has been cooking for about 10 minutes, add the sugar snap peas, carrots and shiitake mushrooms. Let it cook for 2 minutes, continuously stirring.
  5. In a small bowl, combine the soy sauce, cornstarch, tahini, maple syrup, onion powder, lemon juice, sesame oil, water, cayenne pepper, red pepper flakes and ground pepper. Stir until the sauce is evenly mixed.
  6. After 2 minutes, drizzle in the sauce, turn the heat a little lower (5-6) if you were on 6 before. Let it cook for about 13-15 minutes, stirring all the time.
  7. While the veggies are cooking, make the linguine. Boil a pot of water and add the linguine when it’s boiling. Cook for 10-15 minutes until it’s tender (but not too soft), the best way to tell is to taste it. Drain out all the water.
  8. After the veggies have been cooking and stirring for about 15 minutes (taste the sugar snap peas, if that’s tasting good, then it’s ready), add the linguine and 1 teaspoon soy sauce. Stir for a final minute or two, then turn the heat off.
  9. Spoon it onto a plate and garnish with sesame seeds.

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