Sesame Snow Peas Low Carb Recipes

Steps:

• To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings.).
• Made a "V-shaped" cut at opposite end of pod.
• To stir-fry, place wok or large skillet over hight heat.
• Add sesame and vegetable oils, swirling to coat sides.
• Heat oils until hot, about 30 seconds.
• Add onions, ginger, peas and carrot.
• Stir-fry 4 minutes or until peas are bright green and crisp-tender.
• Stir in soy sauce.
• Transfer to warm serving dish.
• Sprinkle with reserved sesame seeds.
• Serve immediately.

Steps:

• Toss the snow peas with soy sauce and sesame oil in a medium microwave-safe bowl. Cover tightly. Microwave at full power until crisp-tender, about 1 1/2 minutes. Transfer to a serving dish, sprinkle with sesame seeds, and serve.

Steps:

• Cut snow peas on diagonal into long thin slices. Have ready a large bowl of ice and cold water. In a saucepan of boiling salted water blanch snow peas 15 seconds and drain in a colander. Immediately transfer snow peas to ice water to stop cooking and drain well. In a bowl toss snow peas with oil, scallion, sesame seeds, and salt to taste.

Steps:

• Place the snow peas and water in a microwave-safe bowl. Cover and microwave on high for 6 minutes or until peas are crisp-tender; drain well. , Place the remaining ingredients in a jar with a tight-fitting lid; shake well. Drizzle over snow peas and toss to coat.

Steps:

• Cook peas in boiling salted water until crisp-tender, about 1-1/2 minutes. Drain and rinse in cold water. Cook cauliflower in boiling salted water until crisp-tender, about 3 minutes. Drain and rinse in cold water. In a bowl, combine peas, cauliflower, water chestnuts and red pepper. Cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Cover and refrigerate for at least 1 hour. Just before serving, shake dressing and pour half over the pea mixture; toss to coat. Refrigerate remaining dressing.

Steps:

• Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes.
• Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches.
• Transfer chicken to a plate and wipe out skillet.
• Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute.
• Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet.
• Cook until it thickens, about 3 to 4 minutes; stir in sesame oil.
• Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes.
• Return chicken to skillet to heat through.
• Serve over brown rice, with snow peas on the side.
• Garnish with reserved green onions and sesame seeds.