Sautéed Snow Peas And Cabbage Food

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender until smooth.
• Sauté cabbage:
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
• Cook fish:
• Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
• Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

SAUTéED CABBAGE WITH PEAS

Steps:

• In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
• Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
• To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.

SAUTEED PEAS AND CELERY

Steps:

• Heat oil in skillet on med, add onions, cook until soft.
• Add celery, cook until crisp tender.
• Increase heat to med hi, add peas.
• Cook until peas are heated through (about 6 minutes).
• Stir in celery leaves, salt and pepper.

PEA PODS AND PEPPERS

Steps:

• In a large skillet, saute the snow peas, red pepper, onion, garlic salt and pepper in oil and butter until vegetables are tender.

SNOW PEA AND CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.

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.

BUTTERED SNOW PEAS

Steps:

• In a large saucepan of boiling salted water blanch the snow peas for 1 minute, or until they are crisp-tender.
• Drain the snow peas well and in a bowl toss them with the butter.

SAUTEED SNOW PEAS

Steps:

• In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
• Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
• Serve.