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“A healthy version of the popular Chinese Restaurant dish. Quick and easy to make, too. Serve with steamed rice, egg rolls, pork buns, or whatever Chinese side you desire. I made this recipe up because I saw snow peas on a fantastic sale in the grocery store one day.”

Ingredients Nutrition


  1. Slice meat into thin strips. Cut against the grain, this will make the final product more tender.
  2. Trim the stem and string off the two ends of each snow pea pod. These remain tough even after cooked.
  3. Julienne the red pepper.
  4. Heat the oil over high heat in a wok or very very large frying pan.
  5. When oil is almost smoking, add bell pepper and meat and stir-fry. Cook in batches if you have too much meat for effective stir-frying. Add soy sauce after adding meat and after oil has come back up to temperature (30 seconds to a minute on high flame).
  6. While meat is cooking, season with Szechuan seasoning, white pepper, and salt.
  7. When meat is cooked, remove to a bowl to rest. Use a slotted spoon so that the drippings and oil stay in the wok or frying pan.
  8. Add trimmed snow peas and cook until they turn vibrant green. Add more sesame oil and/or soy sauce if the pan gets too dry. Check for done-ness - they should have a satisfying crunch. Mushy or soft snow peas are unappealing.
  9. Turn off heat and combine the peas and meat. Stir to mix and serve hot.

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