Sugar Snap Pea & Salami Stir-Fry

by Kelli H. on June 5, 2014

For as long as I can remember I’ve loved salami. It’s one of those guilty pleasures. Something I limit myself to. I used to love sandwiches for lunch when I was in school and during summer vacations. I distinctly remember one summer buying small sourdough rolls and making salami sandwiches with sprouts. It was such a simple but ridiculously tasty sandwich. Then again, I think I used to weigh more back then.

Since I don’t enjoy salami sandwiches on the daily anymore I can totally justify making this delicious salami stir-fry. Who would have ever though to put salami in a stir-fry?! Apparently a very smart contributor at Rachael Ray Everyday because that’s where I found this recipe way back in 2009.

I’m also a hugeeeee lover of sugar snap peas. They are definitely my favorite raw vegetable. I always highly appreciate when people include sugar snap peas in their veggie platters at parties. One problem with making this dinner is that before the sugar snap peas go into the stir-fry I can’t stop snacking on them.

I really do hope that you make this stir-fry. It has a minimal ingredient list and since it’s stir-fry it comes together very quickly! I’m always down to cook dinner during the week when I know it will take 30 minutes or less. The only thing that takes any time for this meal is cooking the rice, but if you go with a white rice you’ll cut down on your time. As I’ve said before, I get the brown rice cooking while I do my workout. That way when my workout is done the rice is almost ready — win win!

Sugar Snap Pea & Salami Stir-Fry
Adapted from Rachael Ray Everyday

1 teaspoon coconut oil
8 oz salami, cut into strips
2 bunches scallions, cut into 1-inch pieces
1 oz ginger, peeled and minced
3 large garlic cloves, sliced
1 cup water
2 1/2 tablespoons soy sauce
1 teaspoon honey
2 teaspoons corn starch
1 pound sugar snap peas, trimmed
rice, for serving

1. In a large skillet or wok heat pan over medium heat. Melt coconut oil and sauté salami for about 4 minutes or until browned/crispy. Stir in scallions and sauté for 1 minute before adding ginger and garlic.

2. In a small bowl whisk together water, soy sauce, honey, and corn starch. Add to the sauté pan and stir for about a minute. Stir in sugar snap peas and and let sauce thickened for 2-4 minutes.

3. Serve over rice. Enjoy!

Notes:
1 oz ginger is about 2 tablespoons minced ginger.
trim sugar snap peas by pulling off an end and removing the string.

{ 2 comments… read them below or add one }

Made in Sonoma June 6, 2014 at 4:43 am

I never would have thought to put salami in stir fry, but it sounds pretty fun!

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Made in Sonoma June 6, 2014 at 5:24 pm

I love the tip to cook the brown rice while you work out. Cooking after a full day of work and exercise can seem impossible but meals like this make it look easy!!

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