STIR-FRIED SNOW PEAS AND CARROTS
This is a quick and easy way to prepare snow peas and carrots with an Asian flavor.
Provided by CKLEWIS
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
- Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 13.4 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 467 mg, Sugar 6.4 g
CARROT-SNOW PEA SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.
ASIAN SNOW PEAS AND CARROTS
Make and share this Asian Snow Peas and Carrots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper.
- Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.(You can also just put this mixture in a saucepan and thicken it.).
- Saute carrot in a little oil over medium heat.
- Add snow peas and walnuts.
- Saute till the vegetables are crisp-tender.
- Add soy sauce mixture and serve immediately.
SNOW PEAS AND CARROTS
Make and share this Snow Peas and Carrots recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the carrots into slices, diagonally.
- Bring water to a boil in a saucepan and add the carrots.
- Simmer for 2 minutes.
- Drain and rinse with cold water.
- Saute the shallots in the butter in a large skillet for 1 minute.
- Add the carrots and snow peas, turning to coat with butter.
- Add the sherry and cook for 3 minutes, stirring frequently.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 106, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 57.2, Carbohydrate 11, Fiber 3, Sugar 4.9, Protein 2.7
CRISPY BEEF WITH CARROTS AND SNOW PEAS
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
- Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
- In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
- Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
- To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
- Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.
BROCCOLI AND SNOW PEA STIR-FRY
Steps:
- Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.
ASIAN COLE SLAW WITH SNOW PEAS
This is my version of a recipe from my Cuisinart food processor. Needless to say, that's what I use to make this.
Provided by Glitterhoof
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy.
- Set dressing aside and clean bown.
- Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage.
- Mix all vegetables with peas and toss with dressing.
YELLOW SQUASH AND SNOW PEAS
Make and share this Yellow Squash and Snow Peas recipe from Food.com.
Provided by spacholl
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Dice squash to 1 inch chunks.
- Clip tough stem part off of snow peas.
- Heat oil in wok or skillet to hot but not smoking.
- Stir in squash and snow peas.
- Toss and fry till tender.
- Serve.
- Salt and pepper to taste.
SNOW PEAS WITH FRESH MINT
Make and share this Snow Peas With Fresh Mint recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: for a more Asian flare, use a little bit less butter and add some toasted or regular sesame oil. If using frozen snow peas, thaw first.
- Melt butter over medium heat and lightly brown the slivered almonds.
- Add snow peas, fresh mint and 2 tablespoons water.
- Cover pan and cook 2-3 minutes or just until snow peas are crisp-tender.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 69, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 27.8, Carbohydrate 5.1, Fiber 1.9, Sugar 2.4, Protein 2.4
ASIAN SPAGHETTI
We love this recipe with its bright, crisp-tender snow peas and carrots, but you could easily substitute any veggies you have on hand. -Anne Smithson, Cary, North Carolina
Provided by Taste of Home
Categories Dinner Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.
Nutrition Facts : Calories 274 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 521mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.
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