Blistered Sugar Snap Peas Food

BLISTERED SUGAR SNAP PEAS

Steps:

• Heat large skillet over high heat. Add Butter with Canola Oil, snap peas and salt. Cook, stirring occasionally, 1-2 minutes or until peas start to blister and darken in spots.
• Reduce heat to medium. Add tomatoes and shallots. Cook, stirring occasionally, 2-3 minutes or until shallots soften and begin to brown.
• Remove from heat. Stir in lemon juice. Serve immediately.

BLISTERED SUGAR SNAP PEAS W/LEMON

Steps:

• Wash and dry your sugar snap peas.
• Heat the olive oil in a large pan over medium high heat
• Toss the sugar snap peas into the pan and toss once or twice to coat with the olive oil
• Let the snap peas cook until they start to get "blistered" or look a bit charred on one side.
• Toss the sugar snaps around in the pan to give the other side a chance to get blistered as well and then remove from stove and put into a bowl.
• Squeeze the juice of the two lemons over the top while the sugar snaps are still warm and then sprinkle the salt over the top.
• Toss everything together and enjoy!

BUTTERED SNAP PEAS

Steps:

• Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.