SUGAR SNAP PEAS AND RICE
From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
- Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g
JASMINE RICE SALAD WITH SNAP PEAS
Steps:
- Heat the oil in a large saucepan until almost smoking. Add the onions and cook until soft. Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute. Add the rice and coat with the oil and spices. Add the water, bring to a boil and season with salt and pepper to taste. Reduce the heat, cover the pot and cook for 15 to 18 minutes. Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley. Serve at room temperature.
BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES
Categories Pepper Rice Side Vegetarian Quick & Easy Summer Healthy Sugar Snap Pea Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
- While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
SUGAR SNAP PEAS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 1
Steps:
- String both sides of the sugar snap peas. Snap off the stem tip and gently pull downward. Bring salted water to a boil, add sugar snap peas and parboil for 2 to 3 minutes or until just tender, but still crisp.
SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE
Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
- Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
- Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
CURRIED BEEF AND AND SUGAR SNAP PEAS OVER RICE NOODLES
Steps:
- Cut beef against the grain into ‿-inch-thick slices. Pulse shallots, lemongrass, garlic, ginger, salt, curry paste, and sugar in a food processor until finely chopped.
- Cook noodles in a large pot of boiling salted water until tender, 3 to 4 minutes, and drain in a colander. Rinse briefly and drain well.
- Heat 1 tablespoon oil in a wok or large heavy skillet over high heat until it just begins to smoke, then sauté beef, stirring, just until no longer pink. Add snap peas and sauté, stirring, 30 seconds. Transfer mixture to a bowl. Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. Stir in coconut milk and simmer, scraping up brown bits, until slightly thickened. Stir in beef mixture and cilantro and spoon over noodles.
STIR-FRIED SUGAR SNAP PEAS WITH CHINESE SAUSAGE
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.
THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS
Make and share this Thai Fried Rice With Shrimp and Sugar Snap Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok or large skillet over med-high heat.
- Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
- Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
- Add 1 teaspoon oil to the wok and heat.
- Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
- Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
- Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
- Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
- Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
- Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
- Mix the fish sauce and soy sauce together in a small bowl.
- Pour over the rice mixture and stir well.
- Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
Nutrition Facts : Calories 373.2, Fat 11.9, SaturatedFat 2.1, Cholesterol 236.2, Sodium 1892.6, Carbohydrate 40.9, Fiber 1.7, Sugar 1.7, Protein 24.3
CHICKEN, MUSHROOM, SUGAR SNAP PEAS, AND RED BELL PEPPER STIR-FRY
Make and share this Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 57m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
- Stir in the chicken and let it stand at room temperature for 10 minutes.
- In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
- When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
- Reserve the marinade.
- Stir-fry until the chicken is cooked through, 3-4 minutes.
- Transfer the chicken to a plate.
- Add the remaining 1 1/2 tablespoons oil to the wok.
- When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
- Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper or red pepper flakes, if needed.
- Sprinkle with the green onions.
- Serve immediately with the rice and additional soy sauce.
Nutrition Facts : Calories 436.4, Fat 13.7, SaturatedFat 2.5, Cholesterol 72.6, Sodium 651.3, Carbohydrate 45.5, Fiber 3.1, Sugar 2.7, Protein 30.5
THAI CHICKEN PARCEL WITH SUGAR SNAP PEAS & RICE
This Asian-inspired chicken dish is super-juicy and lean thanks to a simple steaming process salty, sweet and spicy Asian sauces
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
- Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
- Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.
Nutrition Facts : Calories 414 calories, Fat 4 grams fat, Carbohydrate 51 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 2.3 milligram of sodium
RICE NOODLES WITH PEANUT SAUCE, CHICKEN, AND SNAP PEAS
This simple noodle bowl comes together quickly, thanks to a delicious and easy make-ahead [peanut sauce](http://www.epicurious.com/recipes/food/views/kid-friendly-peanut-sauce). The combination of roast chicken, carrots, snap peas, and cucumbers offers a refreshing yet satisfying dinner, but feel free to use whatever vegetables you'd like. Roast the chicken ahead of time to get dinner on the table even faster.
Provided by Katherine Sacks
Categories Back to School Dinner Noodle Chicken Sugar Snap Pea Cucumber Peanut Kid-Friendly Lime Juice Cilantro Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Stir oil, cumin, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes. Transfer chicken to a cutting board and thinly slice.
- Meanwhile, juice 1 lime to yield 3 Tbsp. juice. Cut remaining lime into wedges. Whisk peanut sauce, lime juice, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl.
- Cook noodles according to package directions. Drain. Transfer noodles to another large bowl. Add 1 1/2 cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine. Divide noodle mixture among bowls.
- Transfer sliced chicken to same large bowl and toss with 2 Tbsp. peanut sauce mixture; arrange in a section over noodles. Toss cucumbers and 2 Tbsp. peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss carrot and 1/4 cup peanut sauce mixture in same large bowl; arrange in another section over noodles. Toss snap peas and 2 Tbsp. peanut sauce mixture in same bowl; arrange in another section over noodles. Serve remaining sauce mixture alongside or reserve for another use. Top bowls with remaining cilantro and peanuts and serve with lime wedges alongside.
- Do Ahead
- Sauce can be made 2 weeks ahead; transfer to an airtight container and chill. Chicken can be cooked 4 days ahead; cover and chill.
CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE
Make and share this Chicken, Mushrooms and Sugar Snap Peas over Rice recipe from Food.com.
Provided by carolinafan
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in 1 1/2 cups water as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
- Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
- Add broth and thyme; heat to boiling.
- Sprinkle chicken breasts with salt and pepper; add to skillet.
- Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
- In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
- Stir into chicken mixture.
- Increase heat to medium-high.
- Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
- Serve chicken with sauce and vegetables over rice.
RISOTTO WITH MUSHROOMS AND SUGAR SNAP PEAS
Categories Mushroom Rice Vegetarian Quick & Easy Lunch Parmesan Mint Bell Pepper White Wine Spring Healthy Sugar Snap Pea Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 9
Steps:
- Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.
- Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.
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
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
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
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.
HOISIN CHICKEN OVER STICKY RICE WITH GLAZED SUGAR SNAP PEAS
Steps:
- Steps
- Combine hoisin sauce, horseradish, and garlic. Place chicken fillets in baking dish, pour garlic mixture over chicken. Let stand 5-6 minutes (or overnight) to marinate.
- Bake chicken 20-25 minutes or until chicken is 165°F.
- Cook rice following package instructions.
- Slice chicken and return to baking dish. Top chicken slices evenly with garlic/herb cheese and roasted peppers; bake 2-3 more minutes or until cheese melts.
- Whisk rice vinegar and agave nectar until agave dissolves. Remove rice from heat. Stir vinegar mixture into cooked rice; cover and let stand 2-3 minutes to absorb. Serve chicken over rice.
- Steps
- Preheat large sauté pan on medium-high 2-3 minutes. Remove pan from heat; coat with cooking spray. Add peas; cook 2-3 minutes or until lightly browned.
- Season with garlic/herb seasoning and rice wine vinegar; cook 1 more minute or until vinegar evaporates and peas are glazed. Serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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