Asian Pea Pod Salad Food

5-MINUTE ASIAN SUGAR SNAP PEAS

Steps:

• Toss hot, cooked sugar snap peas with soy sauce and sesame oil. (If using steam-in-bag peas, be sure to drain off any water that may be in the cooking bag, so it doesn't dilute your sauce mixture).
• Add Pepper Relish (or jelly / chili garlic paste substitution) to taste. We find that 2 teaspoons is a good starting amount but we often add more - you may want more or less depending on how spicy your batch of Pepper Relish turned out, and on how spicy you like your food.
• Once you're done adding Pepper Relish (tasting and possibly adding a bit more), and adjusting the other flavors, add a pinch of salt, only if needed.
• Garnish with black sesame seeds, if desired. They don't add much flavor, but they look really pretty.
• When serving, be sure to scoop all the way to the bottom of the serving bowl to get some of the flavorful sauce along with each serving of peas.

5 MINUTE ASIAN SNAP PEA SALAD RECIPE

Steps:

• Place the peppers, carrots, scallions and peas in a large bowl.
• Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
• Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.

SUGAR SNAP PEAS WITH SESAME

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.

SUGAR SNAP PEA AND RADISH SALAD

Steps:

• For the salad: Bring a medium pot of salted water to a boil. Using a paring knife, trim the ends of the snap peas. Blanch the peas in the boiling water just until tender-crisp and bright green, 2 to 3 minutes. Remove the peas from the pot and cool completely in ice water, about 1 minute. Drain the peas on a paper towel-lined baking sheet.
• Using a chef's knife, trim the roots and stems off the radishes. Quarter about half and thinly slice the rest to create texture in the salad. Mince the chives.
• In a large salad bowl, combine the peas, radishes, and minced chives.
• For the vinaigrette: In a small glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, honey, salt, and pepper. Shake to combine.
• Toss the vinaigrette with the salad and serve.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

ASIAN CABBAGE SALAD WITH FRESH PEA PODS

Steps:

• Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
• Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
• In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
• Drizzle the salad dressing over the salad, tossing gently to coat.
• Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.

PEA PODS WITH FRESH MUSHROOMS

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

ASIAN PEA POD SALAD

Steps:

• In a large salad bowl toss together the romaine and pea pods.
• In a small bowl stir together the dressing and hoisin sauce.
• Pour over romaine and toss to coat. Sprinkle with sesame seeds.