Cashew Snow Pea Stir Fry Food

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.

SNOW PEAS WITH CASHEWS

Steps:

• In nonstick skillet, cook sesame seeds over medium-high heat, stirring, until lightly toasted, 1-2 minutes.
• Remove from skillet.
• In same skillet, melt butter over medium-high heat.
• Add ginger, garlic and pepper; cook 30 seconds.
• Add snow peas and juice; bring to a boil.
• Cook, stirring often, until snow peas are just tender, 3-4 minutes.
• Toss with cashews; sprinkle with sesame seeds.

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.

CHINESE CABBAGE, SNOW PEA AND MUSHROOM STIR-FRY

Steps:

• Combine soy sauce, kecap manis, sesame oil and sugar.
• Heat peanut oil in wok over high heat. Add onion and almonds stir-fry 1 minute.
• Add ginger, mushrooms and stir fry 2 minutes.
• Add snow peas, cabbage and sauce mixture. Stir-fry 2 minutes.
• Serve with steamed rice.

NECTARINE, SNOW PEA STIR-FRY

Steps:

• Heat the oil in a heavy fry pan or wok.
• When the oil in sizzling add the nectarines and peas, stir fry for apprx 2 minutes, serve hot.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

BROCCOLI, LEEK AND SNOW PEA STIR FRY

Steps:

• Steam the broccoli over boiling water until tender but still bright green, about 4 minutes.
• Set aside.
• Heat a large skillet or wok over medium-high heat.
• Add the oil and when it is warm, add the garlic and 5-spice powder and cook for 30 seconds or until aromatic.
• Add the leek and carrot and stir-fry for 2 minutes, or until they soften.
• Add the bok choy and stir-fry for 2 minutes, or until crisp tender.
• Add the snow peas and stir-fry for 2 minutes, or until crisp tender.
• Stir in the broccoli, soy sauce and five-spice powder and stir-fry for 2 minutes more or until heated through.
• Serve immediately.

CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS

Steps:

• Mix together the cornflour, sherry, stock, and soy sauce.
• Set aside.
• Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
• Add the chicken and stir fry until lightly brown.
• Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
• Add snow peas and cashew nuts and cook 1 minute more.
• Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
• Pile onto serving dish and serve with rice.

CHICKEN-CASHEW STIR-FRY

Steps:

• Combine first 7 ingredients (through salt) in a small bowl; set aside.
• Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
• Add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
• Add bell pepper and carrot; stir-fry 2 minutes.
• Add mushrooms and peas; stir-fry 2 minutes.
• Remove vegetable mixture from pan. Keep warm.
• Heat 1 tablespoon oil in pan over medium-high heat.
• Add chicken; stir-fry 5 minutes.
• Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
• Stir in 1/2 cup green onions.
• Serve with rice.

CASHEW-SNOW PEA STIR-FRY

Steps:

• Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat.
• Add ginger; cook until fragrant, about 30 seconds.
• Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes.
• Add the sauce mixture and stir to coat well.
• Remove from the heat; stir in cashews.