Pea Pod Medley Recipes

Steps:

• Toss vegetables together in a medium bowl.
• In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
• Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
• Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Steps:

• MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat

Steps:

• In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
• Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

Steps:

• Place the pea pods and water in a microwave-safe bowl; cover and cook on high for 3-5 minutes or until crisp-tender. Meanwhile, in a small skillet, cook onion in 2 tablespoons butter over medium heat until crisp-tender., Drain peas; add to onion mixture. Add salt, pepper and remaining butter; toss to coat. Cook and stir until heated through.

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Add pea pods and sesame seed. Cook about 2 minutes, stirring frequently, until pea pods are crisp-tender.
• Stir in bell pepper. Cook about 2 minutes, stirrng frequently, until bell pepper is crisp-tender.

Steps:

• 1. Melt margarine in large skillet over medium-high heat. Add pea pods and bell pepper cook 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally.2. Stir in all remaining ingredients cook until thoroughly heated.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 160 mg 7% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 70% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 1/2 Fruit, 1 1/2 Vegetable, 1/2 Fat or 1/2 Carbohydrate, 1 1/2 Vegetable, 1/2 Fat

Steps:

• Cook pea pods in boiling salted water until crisp-tender, about 3 minutes.
• Melt margarine in saucepan; cook and stir pineapple until hot.
• Add pea pods; toss and heat.

Steps:

• Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.