CARROTS AND SNOW PEAS
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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.
CRISPY BEEF WITH CARROTS AND SNOW PEAS
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
- Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
- In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
- Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
- To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
- Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.
SPROUT AND SNOW PEA STIR-FRY
Make and share this Sprout and Snow Pea Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove stem end and string from snow peas.
- In large nonstick skillet or wok, heat oil over high heat.
- Add garlic, gingerroot and snow peas; stir-fry for 1 minute
- Add bean sprouts; stir-fry for 1 minute or until vegetables are tender-crisp, adding water if necessary to prevent burning.
- Stir in soy sauce.
Nutrition Facts : Calories 72.6, Fat 1.4, SaturatedFat 0.2, Sodium 96, Carbohydrate 11.7, Fiber 3.6, Sugar 6.2, Protein 4.6
STIR-FRIED BEEF WITH SNOW PEAS & CARROTS
Make and share this Stir-Fried Beef With Snow Peas & Carrots recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, cornstarch, sherry, and sugar in a large bowl; add beef and stir to coat.
- Let stand at least 15 minutes.
- Heat large skillet or wok over high heat; when hot, add vegetable oil.
- Stir-fry beef 2 minutes.
- Add vegetables and stir-fry an additional 1 to 2 minutes or until beef loses its red color.
- Serve immediately.
LEMON CASHEW CHICKEN STIR-FRY
Make and share this Lemon Cashew Chicken Stir-Fry recipe from Food.com.
Provided by ImPat
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
- Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through.
- Serve over rice and sprinkle with cashews.
Nutrition Facts : Calories 298, Fat 8, SaturatedFat 1.6, Cholesterol 48.4, Sodium 152.6, Carbohydrate 35.2, Fiber 1.4, Sugar 3.2, Protein 20
STIR FRIED GREEN BEANS AND SNOW PEAS
Make and share this Stir Fried Green Beans and Snow Peas recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the garlic, ginger and oil in a hot wok. Stir-fry for 1 minute.
- Add the broth, soy sauce and vegetables. Stir to coat, cover, and simmer vegetables for 2-3 minutes or until the carrots are crisp-tender.
Nutrition Facts : Calories 124.7, Fat 7.1, SaturatedFat 0.9, Sodium 310.4, Carbohydrate 13.2, Fiber 5, Sugar 5.3, Protein 3.7
BROCCOLI, LEEK AND SNOW PEA STIR FRY
For this dish, pre-cook the broccoli and have all other ingredients sliced and ready to go before heating the oil. Feel free to substitute or add other vegetables, such as mung bean or sunflower sprouts, onion, carrot, celery, cabbage, or water chestnuts.
Provided by Dancer
Categories Fruit
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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