Asian Sugar Snap Peas Food

SAUTEED SUGAR SNAP PEAS

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.

ASIAN SUGAR SNAP PEAS

Steps:

• Preheat oven broiler, and move rack to top position.
• Place the snap peas in a baking dish, and drizzle olive oil and toss to coat. Spread the snap peas in a single layer.
• Broil the snap peas about 5 minutes.
• Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When snap peas are removed from the oven, toss them immediately with the sauce.

ASIAN TOFU WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top, and a heavy weight (such as a pan) on top of that. Leave for at least 15 mins. Cut the tofu into cubes and put in a small bowl with the marinade. Cover and leave for 30 mins-1 hr.
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the tofu pieces and fry until hot and crispy. Just before you remove the tofu from the pan, add any remaining marinade and let it sizzle for 10 secs. Place the tofu on a plate and cover with foil to keep warm.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with tofu cubes and drizzle over any juices. Sprinkle with coriander and serve.

ROASTED SUGAR SNAP PEAS

Steps:

• Preheat broiler.
• Line a large baking sheet with aluminum foil.
• Toss peas with olive oil on prepared baking sheet.
• Spread peas in a single layer.
• Broil approximately 2 minutes, or just until crisp-tender and they are beginning to brown in spots, stirring once.
• Remove from oven and transfer to a serving bowl.
• Sprinkle with coarse salt and chives.
• Serve immediately.

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.

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 PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

ASIAN NOODLE SALAD WITH EGGPLANT, SUGAR SNAP PEAS, AND LIME DRESSING

Steps:

• Prepare barbecue (medium-high heat). Combine first 3 ingredients; add Asian sesame oil and toss to coat. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 7 minutes for eggplant and mushrooms and 5 minutes for green onions. Transfer mushrooms and onions to cutting board; cool slightly. Slice mushrooms and onions.
• Meanwhile, cook noodles in large pot of boiling salted water until almost tender but still firm to bite, about 3 minutes. Add sugar snap peas to noodles; cook 1 minute longer. Drain well. Transfer noodle mixture to large serving bowl. Add grilled vegetables.
• Whisk last 4 ingredients in small bowl to blend. Toss noodle salad with dressing; season with salt and pepper.
• Test Kitchen Tip: The cooking time of Japanese-style chuka soba noodles varies by a minute or two depending on the brand of noodle. Test them after three minutes to avoid overcooking.

ASIAN SUGAR SNAP PEAS

Steps:

• 1. Preheat oven broiler, and move rack to top position.
• 2. Place the snap peas in a baking dish, and drizzle olive oil and garlic on top, and toss to coat. Spread the snap peas in a single layer. Broil the snap peas about 5 minutes.
• 3. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When snap peas are removed from the oven, toss them immediately with the sauce.

ASIAN ASPARAGUS AND SUGAR SNAP PEA STIR FRY

Steps:

• In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
• Immediately immerse the asparagus in the ice water to stop further cooking and drain.
• In a saute pan, heat sesame oil and sauté sugar snap peas and red pepper until the vegetables are tender but still crisp.
• Add asparagus, corn (if using), tamari, sake, salt and pepper. Sauté until all the vegetables are heated through.
• Transfer to dishes, sprinkle sesame seeds, infuse love and serve!

SUGAR SNAP PEAS RECIPE

Steps:

• Heat oil in large nonstick skillet on medium heat. Add vegetables; stir-fry 6 to 7 min. or until crisp-tender.
• Stir in dressing; cook 1 min. or until heated through.
• Sprinkle with nuts.

WEIGHT WATCHER'S ASIAN SKILLET SHRIMP AND SUGAR SNAP PEAS

Steps:

• Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic, ginger and onion; cook, stirring frequently, 1 minute. Add sugar snap peas; cook until tender crisp, stirring frequently, about 3 minutes. Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.
• Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir until well blended. Add remaining 3/4 cup broth and soy sauce.
• Pour broth mixture into skillet, scraping up any browned bits with a spoon; stir in red pepper flakes and brown sugar. Reduce heat to low and simmer just until sauce thickens and shrimp are completely cooked, about 2 minutes. Serve over rice. Yields about 1 cup shrimp-vegetable mixture and 1/2 cup rice per serving.

ASIAN BEEF WITH SUGAR SNAP PEAS

Steps:

• Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add sliced mushrooms and cook them on high heat, stirring occasionally, until they brown. Salt them midway through. Remove mushrooms to a plate.
• Microwave the peas for 2 minutes (or boil), and set aside.
• To the same skillet, on high heat, add 2 more tablespoons of olive oil. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat until both sides are browned. Remove this batch to a plate. Add a second batch of meat, and repeat.
• Whisk together sauce ingredients and set aside.
• Return all of the cooked meat back to the skillet. Add the peas and cooked mushrooms, then the sauce. Cook on high heat for about 1 minute.
• Serve over rice.

ROASTED ASIAN SUGAR SNAP PEAS (GLUTEN-FREE, VEGAN)

Steps:

• Preheat the oven to 400°F (200°C) degrees.
• In a bowl, mix sugar snap peas, olive oil, sesame oil, tamari soy sauce, and black pepper.
• Spread the peas in a shallow oven dish lined with aluminum foil or parchment paper.
• Sprinkle some cayenne pepper on top.
• Roast in the oven for about 15 minutes.
• Infuse love and serve immediately!

THAI CHICKEN WITH SUGAR SNAP PEAS

Steps:

• Pour 1/4 cup dressing over chicken in medium bowl; mix lightly. Refrigerate 1 hour to marinate.
• Meanwhile, whisk remaining dressing with peanut butter, honey, soy sauce and crushed pepper until blended. Reserve for later use.
• Cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, remove chicken from marinade; discard marinade. Cook and stir chicken in large nonstick skillet on medium heat 5 min. or until chicken is no longer pink. Add peas; cook and stir 3 min. or until chicken is done. Remove skillet from heat.
• Drain spaghetti. Add to chicken mixture along with the reserved dressing mixture; mix lightly.

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.

ASIAN SUGAR SNAP PEA APPETIZER

Steps:

• Preheat the oven broiler, and move oven rack into the top position.
• Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
• Broil the snap peas in the preheated oven until tender, about 5 minutes.
• Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

CASHEW CHICKEN WITH SNAP PEAS

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.

SUGAR SNAP PEAS

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.

QUICK ASIAN SUGAR SNAP PEAS

Steps:

• In a large skillet, saute the garlic and ginger in oil for 1 minute over medium heat.
• Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.
• Turn off the heat, add the sesame oil, and stir.
• Sprinkle with sesame seeds and serve.

SUGAR SNAP PEAS WITH GINGER AND GARLIC

Steps:

• Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
• Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.

BEEF AND SUGAR SNAP PEA STIR FRY RECIPE

Steps:

• Place the flank steak on a cutting board and thinly slice against the grain. You want slices that are 1/8 to 1/4 inch thick. Place the sliced steak in a bowl and sprinkle with the baking soda, 1 tablespoon reduced sodium soy sauce and 1 tablespoon water. Toss to combine and let marinate for 15 minutes.
• In a small bowl, combine the remaining 2 tablespoons of reduced sodium soy sauce, reduced sodium beef stock, oyster sauce, light brown sugar and cornstarch. Stir to dissolve the light brown sugar and cornstarch. Set aside.
• Fill a medium sized pot with water, place of high heat and bring to a boil. When the water boils, add the sugar snap peas. Cook for 2 minutes. Drain the snap peas in a colander and set aside.
• After the steak has marinated for 15 minutes, heat a large sauté pan or wok over medium high heat. Add the toasted sesame oil. When the oil is hot (this will take less than a minute over medium high heat) add the steak. Let the steak sauté for a minute or so and then stir to cook evenly. You want the steak to just be cooked with still a few pink spots. It should be medium rare to medium. Overcooking the steak will make it tough.
• Pour the sauce into the the pan. Let come to a low boil then stir to finish cooking the steak and thicken the sauce. This will take about 2 to 3 minutes.
• Stir in the sugar snap peas and toss to coat with the sauce.
• Serve the beef stir fry over the rice and sprinkle with sesame seeds.