Snow Peas With Cashews Recipes

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

Steps:

• In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
• Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Steps:

• In a large bowl, combine peas, cauliflower, celery and onions. , In a small bowl, combine the sour cream and salad dressing; pour over vegetables and toss to coat. , Serve in a lettuce-lined bowl if desired. Sprinkle with bacon and cashews.

Steps:

• In nonstick skillet, cook sesame seeds over medium-high heat, stirring, until lightly toasted, 1-2 minutes.
• Remove from skillet.
• In same skillet, melt butter over medium-high heat.
• Add ginger, garlic and pepper; cook 30 seconds.
• Add snow peas and juice; bring to a boil.
• Cook, stirring often, until snow peas are just tender, 3-4 minutes.
• Toss with cashews; sprinkle with sesame seeds.

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
• Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
• Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Steps:

• Warm the olive oil in a small sauté pan.
• Turn the heat to medium and add the snow peas.
• Toss quickly and add a few drops of water. Toss again. Cook about 3-4 minutes, leaving the snow peas crisp.
• Add the lemon juice and toss again.
• Spoon on to a serving plate, sprinkle with the fresh shallots, the cashews and Mrs. Dash® Onion & Herb Seasoning Blend.
• Add a tablespoons of the cooking juices, spooned over the pea pods.

Steps:

• Marinate chicken for 15-30 minutes in mixture of the first 5 ingredients.
• Heat oil in uncovered wok until temps reach 375% degrees.
• Add chicken mixture and stir fry for 3-5 minutes.
• Add snow peas and water chestnuts stir fry for 1 minute.
• Add chicken stock and salt, stir fry until slightly thickened.
• Stir in cashews and cook for a few seconds.
• Serve immediately over noodles or rice.

Steps:

• Mix together the cornflour, sherry, stock, and soy sauce.
• Set aside.
• Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
• Add the chicken and stir fry until lightly brown.
• Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
• Add snow peas and cashew nuts and cook 1 minute more.
• Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
• Pile onto serving dish and serve with rice.

Steps:

• In nonstick skillet, heat oil.
• Add orange peel and cook over low heat for 2 minutes.
• Add snow peas and salt and pepper, to taste.
• Turn heat to medium.
• Stirring constantly, cook 3 to 4 minutes or until snow peas are bright green and crunchy.
• Sprinkle with cashews and serve.