Polynesian Pea Pods Food

ASIAN CABBAGE SALAD WITH FRESH PEA PODS

Steps:

• Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
• Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
• In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
• Drizzle the salad dressing over the salad, tossing gently to coat.
• Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.

PEA PODS WITH FRESH MUSHROOMS

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

POLYNESIAN PEA PODS

Steps:

• Cook pea pods in boiling salted water until crisp-tender, about 3 minutes.
• Melt margarine in saucepan; cook and stir pineapple until hot.
• Add pea pods; toss and heat.

CHINESE BEEF AND PEA PODS

Steps:

• Combine steak in crock pot with the consommé, soy sauce, ginger, and onion.
• Cover and cook on low for 5-7 hours. Turn control to high.
• Stir in cornstarch that has been dissolved in 2 tablespoons of cold water.
• Cook on high for 15 minutes or until thickened.
• During last five minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods.
• Serve over hot rice.

CHINESE PEA PODS AND BEEF

Steps:

• Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
• In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
• Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
• Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
• Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
• Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.

SESAME PEA PODS

Steps:

• In 10-inch skillet, heat oil over medium-high heat.
• Add pea pods and sesame seed; cook about 2 minutes, stirring frequently, until pea pods are crisp-tender.
• Stir in bell pepper. Cook about 2 minutes, stirring frequently, until bell pepper is crisp-tender.

SNAPPY PEA PODS

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

CROCK POT BEEF AND PEA PODS

Steps:

• Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
• Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened.
• During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
• Serve over hot cooked rice.