Sesame Snow Peas 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:

• Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey together in a medium bowl. Add the chicken, toss and marinate 20 minutes.
• Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
• Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
• Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
• Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
• Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
• Preheat the oven to 300 degrees F.
• Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
• Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

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:

• Steam the snow peas and carrots in the orange juice until tender.
• Transfer to a bowl and add sesame seeds, oil and orange rind.
• Toss to coat.

Steps:

• Heat the sesame oil in a large skillet or wok. Add the snow peas and green onions and saute over medium heat, tossing frequently, for 4 minutes.
• Add the pine nuts, sesame seeds, and salt and pepper. Cook an additional 3-4 minutes.
• Serve immediately. Enjoy!

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:

• 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 and drain.
• Stir in the remaining ingredients.
• Serve.

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.

Steps:

• In a microwave-safe bowl combine the oil, the butter, the onion, the scallions, and the gingerroot and microwave the mixture at high power (100%) for 2 minutes, or until the onion is softened. Stir in the rice, stirring until it is coated with the oil mixture, add the broth, and microwave the mixture, covered with microwave-safe plastic wrap, at high power (100%) for 5 minutes. Microwave the mixture at medium power (50%) for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender. Uncover the pilaf carefully and stir in the snow peas. Let the pilaf stand, covered, for 5 minutes and stir in the toasted sesame seeds.

Steps:

• Pour the water into a saucepan.
• Bring to a boil and add the snow peas to the pan.
• Blanch them for 1 minute and drain.
• Melt the butter in a nonstick frying pan.
• Add the sesame seeds and brown them lightly.
• Add the snow peas, shallots, and pepper.
• Saute for 1 minute 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:

• Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound rice in center of deep bowls. Ladle soup over, dividing equally.

Steps:

• Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.
• Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.
• Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.
• Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.
• Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

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 first 6 ingredients in a small bowl until blended.
• Place snow peas in a foil packet.
• Pour rice wine vinegar mixture over snow peas; seal packet.
• Grill over medium heat 7 to 10 minutes or until tender.
• Sprinkle with toasted sesame seeds before serving.
• Serve immediately.
• Note: To quickly and easily toast sesame seeds, spread seeds in a single layer on a cookie sheet or jellyroll pan; place on grill or in a preheated 350 degree oven.
• Stir once or twice while watching closely so they don't overbrown.

Steps:

• Put the water in a saucepan and add salt. Bring to a boil and add the snow peas. Blanch them for 1 minute and drain.
• Heat the oil in a nonstick skillet. Add the sesame seeds and brown them lightly. Add the snow peas, scallions, salt and pepper. Saute for 1 minute and serve.