Lemony Sugar Snap Pea Stir Fry Food

SUGAR SNAP PEA STIR-FRY

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

LEMONY SNAP PEAS WITH BASIL

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound trimmed sugar snap peas and 1/4 teaspoon kosher salt. Cook, stirring, until crisp-tender, 2 to 3 minutes. Toss with 1/2 tablespoon butter, 1/2 teaspoon each grated garlic and lemon zest and 1 chopped scallion. Season with lemon juice and salt. Top with chopped basil.

STIR FRIED SUGAR SNAP PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

STIR-FRIED BEEF AND SUGAR SNAP PEAS

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
• Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
• In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
• Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
• Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

LEMONY STIR FRIED SUGAR SNAP PEAS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the lemon slices and cook for 3 to 4 minutes, until softened. Remove the lemons from the pan and set aside. They'll be very soft and will start to come apart. That's ok!
• Add the peas and leeks to the skillet; stir fry 3 to 4 minutes or until the pea pods are crisp tender. Stir in the dill and the lemon slices Season with salt and pepper and serve immediately.

LEMONY SUGAR SNAP PEA STIR-FRY

Steps:

• In a large skillet heat oil over medium-high heat add lemon slices; cook 4 minutes, turning once.
• Remove lemons; set aside.
• Add pea pods and leek to skillet; stir-fry 3 to 4 minutes or until pea pods are crisp tender.
• Stir in dill (if using) and reserved lemon slices.
• Season to taste with salt and pepper.

LEMONY CHICKPEA STIR-FRY (VEGAN AND YUM)

Steps:

• Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas.
• Saute until the chickpeas are deeply golden and crusty.
• Stir in the tofu and cook just until the tofu is heated through, just a minute or so.
• Stir in the kale and cook for one minute more.
• Remove everything from the skillet onto a large plate and set aside.
• In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes.
• Add the chickpea mixture back to the skillet, and remove from heat.
• Stir in the lemon juice and zest, taste, and season with a bit more salt if needed.
• Turn out onto a platter and serve.

HALIBUT WITH SUGAR SNAP PEA SALAD

Steps:

• In a large bowl, combine the lime juice, ginger, 1 tablespoons of the oil, and 1/4 teaspoons each of the salt and pepper.
• Add the snap peas, onion and sesame seeds, if using, and toss to coat.
• Heat the remaining tablespoons of oil in a large nonstick skillet over medium-high heat and season the fish with with 1/2 teaspoons salt and 1/4 teaspoons pepper.
• Cook the fish until opaque throughout, 3-5 minutes per side.
• Serve with the snap pea salad and lime wedges.

PRAWN AND SUGAR SNAP PEA STIR-FRY

Steps:

• Heat Oils in a wok over a high heat.
• Add Onions and Garlic, and saute for a minute.
• Add Prawns, sliced Chilli and Sugarsnap Peas, and cook for 3-4 minutes.
• Whilst above is cooking, beat eggs & then mix with remaining ingredients, then add to wok.
• Continue cooking for a further 2-3 minutes, then serve (ideally on a bed of Rice).

LEMON SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside., In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice.