Stir Fried Snap Peas Recipes

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SUGAR SNAP PEA STIR-FRY

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10



Sugar Snap Pea Stir-Fry image

Steps:

  • In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1 pound fresh sugar snap peas
2 teaspoons canola oil
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons balsamic vinegar
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon sesame oil
Dash cayenne pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons sesame seeds, toasted

SAUTEED SUGAR SNAP PEAS

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 5



Sauteed Sugar Snap Peas image

Steps:

  • Remove and discard the stem end and string from each sugar snap pod.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
  • Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

THREE PEA STIR-FRY

Categories     Ginger     Side     Stir-Fry     Vegetarian     Quick & Easy     Pea     Sugar Snap Pea     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 10



Three Pea Stir-Fry image

Steps:

  • Heat vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add sugar snaps and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat, then stir in soy sauce and sesame oil. Sprinkle with sesame seeds and season with salt.

1 tablespoon vegetable oil
1 large garlic clove, minced
1 tablespoon finely chopped peeled fresh ginger
1/4 teaspoon dried hot red pepper flakes
6 oz sugar snap peas, trimmed and cut diagonally into 1-inch pieces
6 oz snow peas, trimmed and cut diagonally into 1-inch pieces
1 cup frozen green peas
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon sesame seeds, toasted

STIR-FRIED BEEF AND SUGAR SNAP PEAS

Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16



Stir-Fried Beef and Sugar Snap Peas image

Steps:

  • In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
  • Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
  • In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
  • Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
  • Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp and Sugar Snap Peas Stir-Fry image

Steps:

  • Make the marinade: combine all the marinade ingredients in a bowl; mix well.
  • Add the shrimp; stir to coat evenly; let stand for 10 minutes.
  • Put stir-fry pan over high heat until hot.
  • Add in the oil; swirling to coat the sides.
  • Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
  • Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
  • Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
  • Transfer to a serving plate and serve.

1 tablespoon minced ginger
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
1 teaspoon red chili pepper flakes
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
3/4 lb medium shrimp, peeled and deveined
1 tablespoon vegetable oil
1/2 yellow onion, thinly sliced
6 ounces sugar snap peas (about 2 cups)
1/4 cup chicken broth
1/2 teaspoon sesame oil

STIR FRIED SUGAR SNAP PEAS

Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!

Provided by mecook

Categories     Side Dish     Vegetables

Time 18m

Yield 4

Number Of Ingredients 4



Stir Fried Sugar Snap Peas image

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
  • Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g

2 cups sugar snap peas, strings removed
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons soy sauce

STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16



Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Steps:

  • With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
  • Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
  • Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

STIR-FRIED SUGAR SNAP PEAS WITH CHINESE SAUSAGE

Categories     Wok     Ginger     Vegetable     Side     Stir-Fry     Quick & Easy     Dinner     Sausage     Sherry     Spring     Sugar Snap Pea     Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 13



Stir-Fried Sugar Snap Peas with Chinese Sausage image

Steps:

  • Stir together soy sauce, Sherry, cornstarch, sugar, and salt.
  • Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate.
  • Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.
  • Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.
  • Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper.

2 tablespoons soy sauce
2 tablespoons medium-dry Sherry
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 pound Chinese sausage,* sliced on the diagonal 1/4 inch thick
3 garlic cloves, minced
1/4 cup finely minced peeled fresh ginger
1 lb sugar snap peas, trimmed
3/4 cup plus 2 tablespoons water
2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces
Accompaniment: steamed rice
*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).

REALLY GREAT STIR-FRIED SNAP PEAS

I have made these several times in the past, it is a wonderful side dish, especially in the summer when fresh peas are in season. The trick to these, is not to overcook them, as you still want them crisp-tender! This recipe may be doubled if desired. Make certain to use only fresh snap peas not frozen or they will be soggy and soft. Prep time includes stir-frying. You will love this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 7



Really Great Stir-Fried Snap Peas image

Steps:

  • Pinch off the stems on the ends, and the small strings off of the seams of the snap peas.
  • Heat a wok or fry pan over high heat with 2 tablespoons vegetable oil.
  • When oil is hot, add in the sesame oil.
  • Stir-fry the pine nuts and fresh ginger until light brown (careful not to burn!).
  • Add in the snap peas, and stir-fry (making certain to coat with oil).
  • Mix in the sherry and soy sauce.
  • Lower heat and cook for about 2 minutes.
  • DELICIOUS!

Nutrition Facts : Calories 364.2, Fat 27.6, SaturatedFat 2.9, Sodium 1016.7, Carbohydrate 13.8, Fiber 4.7, Sugar 3.1, Protein 6.4

1/2 lb fresh snap peas
2 tablespoons vegetable oil
1 teaspoon sesame oil
4 tablespoons pine nuts (cashews are good also!)
1 tablespoon fresh minced ginger
2 tablespoons dry sherry
2 tablespoons soy sauce

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.

Provided by Sandyg61

Categories     Asian

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11



Stir-Fried Scallops With Sugar Snap Peas image

Steps:

  • Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
  • Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
  • Add the peas and cook for 1 minute.
  • Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
  • Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
  • Serve with rice.

Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1

2 tablespoons oil
2 garlic cloves, minced
3 teaspoons ginger, minced
2/3 lb sugar snap pea
1 lb scallops
2 scallions, cut into 1 inch lengths
2 1/2 tablespoons oyster sauce
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
cooked rice

STIR-FRIED PORK WITH SUGAR SNAP PEAS

This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!

Provided by LifeIsGood

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Stir-Fried Pork With Sugar Snap Peas image

Steps:

  • Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
  • Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
  • Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
  • Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
  • Reheat the empty skillet over high heat and add 2 more T. oil.
  • Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
  • Repeat with the rest of the oil and pork.
  • Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
  • Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
  • Serve with rice, if desired.

Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3

1 lb pork tenderloin, cut into 1/2 inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 garlic cloves, minced, divided
1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
1 tablespoon low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch, divided
1 teaspoon sherry wine or 1 teaspoon shaohsing wine
1 teaspoon dark sesame oil
5 tablespoons peanut oil, divided
1 lb sugar snap pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

BEEF STIR-FRY WITH SNAP PEAS

Spice up tonight with this must-taste mix of gingered sirloin, rice, and snap peas in less than a half-hour -- chopsticks are optional.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 10



Beef Stir-Fry with Snap Peas image

Steps:

  • In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  • Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
  • Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

Coarse salt and ground pepper
1 cup long-grain white rice
1 pound sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 to 6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoons fresh lime juice (from about 1 lime)

MARTHA STEWART'S BEEF STIR-FRY WITH SNAP PEAS

I got this recipe from the Food section of the Daily News. I haven't tried it yet, but it looks really good!

Provided by mosma

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Martha Stewart's Beef Stir-Fry With Snap Peas image

Steps:

  • In a medium saucepan with a lid, bring 2 cups salted water to a boil.
  • Add rice; return to a boil. Stir once and reduce to a simmer. Cover and cook until rice is tender, 15-20 minutes.
  • Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  • Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch and season with salt and pepper; toss to coat.
  • In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1-2 minutes (steak will cook further later); transfer to a plate. Repeat with remaining beef.
  • Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper.
  • Cook until snap peas turn bright green, 1-2 minutes.
  • Return steak to skillet until cooked through, 1-2 minutes.
  • Remove from heat and mix in green part of scallions and lime juice. Serve with rice.

Nutrition Facts : Calories 601.6, Fat 28.6, SaturatedFat 10.5, Cholesterol 111.1, Sodium 90.3, Carbohydrate 47.2, Fiber 4.1, Sugar 1.9, Protein 37.1

coarse salt and pepper
1 cup long-grain white rice
1 lb sirloin steak, thinly sliced crosswise, halved if long
1 tablespoon cornstarch
2 teaspoons vegetable oil
12 ounces snap peas, strings removed
5 -6 scallions, white and green parts separated, thinly sliced diagonally
1 tablespoon grated peeled fresh ginger
1/4-1/2 teaspoon red pepper flakes
2 tablespoons fresh lime juice

STIR-FRIED SUGAR SNAP PEAS AND CHERRY TOMATOES

Categories     Tomato     Vegetable     Side     Stir-Fry     Quick & Easy     Wheat/Gluten-Free     Pea     Spring     Healthy     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2; can be doubled

Number Of Ingredients 5



Stir-Fried Sugar Snap Peas and Cherry Tomatoes image

Steps:

  • Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

2 teaspoons olive oil
6 ounces sugar snap peas, stems and strings removed
10 small cherry tomatoes, stemmed
1 large shallot, thinly sliced
1 teaspoon white wine vinegar

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  • (Optional) Remove the stems and string from the sugar snap peas by breaking off the stem and pulling it down the length of the pod to remove the string.
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From thepioneerwoman.com


CHICKEN SNAP PEA STIR-FRY WITH SWEET PEPPERS + GINGER
Instructions. In a large skillet over medium-high, saute snap peas, pepper, onion, garlic, and ginger in 1 tablespoon oil until veggies are tender. Transfer to a bowl and set aside. In same skillet, heat remaining 2 tablespoons oil. Saute chicken in oil until no longer pink. in a small bowl, whisk soy sauce, water, and cornstarch.
From wholeandheavenlyoven.com


10 BEST SUGAR SNAP PEAS CHICKEN STIR FRY RECIPES | YUMMLY
Sugar Snap Peas and Squid Stir Fry Roti n Rice salt, squid, cooking wine, soy sauce, vegetable oil, red pepper flakes and 5 more Teriyaki Chicken Stir …
From yummly.com


STIR-FRIED SNOW PEAS - A QUICK UNDER 15 MINUTES ASIAN RECIPE
Remove the ends and string of snow peas before stir-frying. Don't overcook the peas they should be crunchy. You can replace salt with soy sauce. More vegetables like carrots, French beans, broccoli, asparagus, or mushrooms can also be added to this dish to make it more flavorful and nutritious. Snow peas can also be stir-fried in chili oil.
From greenbowl2soul.com


9 SNAP PEA RECIPES FOR SALADS, STIR-FRIES AND GOOD SPRING …
Bulgur Pilaf With Spring Peas. This dish also employs the trifecta of snap peas, sweet green peas and mint. Putting the mix on top of bulgur turns it into a satisfying, meatless meal. Freekeh With ...
From washingtonpost.com


STIR-FRIED VELVET CHICKEN WITH SNAP PEAS AND LEMON-GINGER SAUCE …
1/2 cup Shaoxing wine or dry sherry (divided) 3 tablespoons corn starch, divided. 2 large boneless skinless chicken breasts (about 1 pound), sliced into 1/4-inch slices. 1/2 cup low-sodium homemade or store-bought chicken stock. 1/4 cup juice from 2 to 3 lemons. 4 strips lemon zest, removed with a vegetable peeler, about 2 inches long and 1 ...
From seriouseats.com


SNAP PEAS SHIITAKE MUSHROOMS STIR FRY • OH SNAP! LET'S EAT!
Add snap peas to the cooking pan / wok and stir fry for about 2 minutes, or until snap peas are turning bright green. Add mushrooms and garlic back and stir fry together 2-3 minutes until both are cooked thoroughly and tender. But try not to cook it too long or else the snap peas could get too soft.
From ohsnapletseat.com


STIR FRY PORK WITH SNOW PEAS AND MUSHROOMS • OH SNAP! LET'S EAT!
Remove pork and garlic from pan. Add snow peas and mushrooms in to cooking pan. Stir fry everything together for about another 2-3 minutes. Add the pork and garlic from earlier back in to pan, and stir fry another 1-2 minutes or until pork is cooked thoroughly and the veggies have softened (but not soggy!
From ohsnapletseat.com


SIMPLE PORK STIR FRY WITH SNAP PEAS - CHELSEA JOY EATS
Saute the garlic and ginger for a few seconds, then add the bell pepper, snap peas, and the white parts of the green onions. Salt to taste. Stir fry for 1-2 minutes. The vegetables should turn more vibrant in color and still be crisp. Return the pork to the skillet along with the stir fry sauce. Stir to combine for no more than 30 seconds.
From chelseajoyeats.com


SUGAR SNAP PEAS STIR FRY WITH GARLIC & SESAME - CADRY'S KITCHEN
Sugar snap peas stir fry has a delicious garlicky bite and plenty of crunch. It is tossed in a sauce of tamari, rice vinegar, and sesame oil. Finish with a sprinkling of sesame seeds. It’s an easy side dish that’s ready in just 10 minutes! Vegan and gluten free.
From cadryskitchen.com


TOFU AND SUGAR SNAP PEA STIR FRY - LORD BYRON'S KITCHEN
Instructions. Add the olive oil to a large skillet. Over medium-high heat, pan fry the tofu one all sides until very lightly browned. Remove from pan and set aside. Add the snap peas, chilies, garlic, ginger, salt, and black pepper to the skillet. Toss well to combine. Saute over medium-high heat for 3-5 minutes.
From lordbyronskitchen.com


STIR FRIED SUGAR SNAP PEAS RECIPE BY 10MIN.CHEF | IFOOD.TV
Stir Fried Sugar Snap Peas. By: 10min.chef. Pea Salad made With Fresh Or Frozen Peas. By: Copykat. Betty's Rainbow Birthday Cake Frosting. By: Bettyskitchen. Betty's Chocolate Sugar Glaze. By: Bettyskitchen. Betty's Creamy Caramel Icing. By: Bettyskitchen. Perfect Icing For Christmas Cookies.
From ifood.tv


SPRINGY NOODLE STIR FRY RECIPE - KITCHN
Squeeze 1 cup juice from 2 oranges into a large bowl. To the OJ, add the rind, 1/2 cup tahini, and 1/4 cup low-sodium soy sauce. Finely grate 1 tablespoon ginger into the bowl, season with S&P, and stir. Trim the stem ends from 2 pounds spring veg (any mix of asparagus, green beans, snap peas, snow peas). Thinly slice on a diagonal 1/2 inch thick.
From thekitchn.com


STIR FRIED SUGAR SNAP PEAS RECIPE (WITH LOTUS ROOT)
Add lotus root, sugar snap peas, carrots, black fungus and water. Stir fry for 1 minute. Add enoki mushrooms, dried chillies, oyster sauce, light soy sauce and black vinegar. Continue stir-frying till carrots are slightly tender. Return the chicken to the pan and stir fry …
From springtomorrow.com


15 MINUTE SPICY SHRIMP AND SNAP PEA STIR FRY - I AM A FOOD BLOG
In a frying pan, heat up the oil over medium high heat. When the oil is hot and shimmery, add the shrimp and cook, until pink and cooked through, flipping once. Stir in the garlic, and cook until fragrant, 30 seconds. Add the snap peas and green onions and cook, 1-2 minutes, or until tender crisp and bright green.
From iamafoodblog.com


GINGERED STIR-FRY WITH SHRIMP AND SNOW PEAS - FOOD & WINE
Directions. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ...
From foodandwine.com


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