Snow peas and zucchini stir fry |

Snow peas and zucchini stir fry

I was planning a very simple stir fry with bits and pieces of vegetables from the fridge so I thought I’d bump up the dish a bit by serving the stir fry with eggs. The idea was to boil the eggs just until the whites were firm but the yolks still runny. The stir fry would be on one side of the platter then the eggs, cut in half and the runny yolks oozing out, would be on the other side. But I overcooked the eggs. Although the yolks were still soft, they were no longer runny.

The funny thing is that the eggs turned out to be a superfluity. Still, they made the dish prettier and more colorful than it would have been without them. (Note to self: the eggs would have been much prettier if I had sprinkled them with black sesame seeds).

The stir fry tasted so good despite its simplicity that it really didn’t need the eggs to make it more palatable. The secret? First, never overcook the vegetables in a stir fry. Second, layer the seasonings. Season the vegetables lightly. In this case, salt and pepper for the basic seasoning, and a bit of sugar to blend with the chilies. There is no need to season the meat since it is already cooked and seasoned. The little soy sauce added toward the end will bring all the flavors together.

This is a stir fried dish so you may want to start with a refresher on stir frying basics.

Recipe: Snow peas and zucchini stir fry


  • 2 tbsps. of vegetable cooking oil
  • 1 onion, thinly sliced
  • 1 tbsp. of minced garlic
  • 1 tsp. of grated ginger
  • 1/2 tsp. of chopped chilies or 1/4 tsp. of dried chili flakes
  • 1/2 c. of trimmed chicharo (snow peas)
  • 1/2 c. of zucchini sticks (cut a little bit thicker than julienned)
  • 1/4 c. of julienned bell pepper (red, green or yellow — it doesn’t matter)
  • salt
  • pepper
  • a bit of sugar
  • a splash of rice wine (not rice wine vinegar)
  • 1/2 c. of thinly sliced lechon kawali
  • 1 tsp. of soy sauce
  • a drizzle of sesame seed oil
  • toasted sesame seeds, to garnish


  1. Heat the cooking oil in a wok or frying pan.
  2. Saute the onion, garlic, ginger and chilies just until fragrant.
  3. Add the snow peas, zucchini and bell pepper. Season with a little salt, pepper and sugar. Stir fry for half a minute.
  4. Add a splash of rice wine. Cook, tossing occasionally, until the wine has evaporated (the steam that the wine creates will cook the vegetables; the deep flavors of the wine will give them a richer taste).
  5. Add the lechon kawali slices.
  6. Drizzle in the soy sauce.
  7. Stir fry just until the meat is heated through.
  8. Transfer to a serving platter. Drizzle with a little sesame seed oil. Sprinkle with toasted sesame seeds. Serve at once.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2 to 3 Snow peas and zucchini stir fry


  1. mel says

    Madam Connie, I love your blog and I am addicted to your site.. It is where I learn how to cook everything from fish, meat, vegies and with tofus up to desserts. My family loves it. You’re my idol…madam

    Tonight I will try this recipe but with tofu maybe, Im trying to get rid of pork :)