Snow Peas And Carrots Food

CRISPY BEEF WITH CARROTS AND SNOW PEAS

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.

HONEY GLAZED PEA PODS AND CARROTS

Steps:

• Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
• Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

CARROTS AND SNOW PEAS

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.

KOREAN GRILLED BEEF (BULGOGI)

Steps:

• Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well. Pour marinade over beef. Let sit for 30 minutes
• In separate skillet heat oil. Add ginger and garlic and cook until aroma is released. Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes. Add snow peas and simmer until tender, about 2 minutes.
• Remove beef from baking dish and grill until brown around edges, about 30 seconds per side. Add vegetables to beef. Stir and sprinkle with sesame seeds. Serve with boiled white rice.

BROCCOLI, SNOW PEA AND CARROT STIR-FRY

Steps:

• Heat 1 tbsp vegetable oil in a wok, add 1 tsp coriander seeds (crushed) and stir for 1 minute. Add 500g broccoli (cut into florets), 1 carrot (finely sliced), 1 clove garlic (crushed) and 1 tsp ginger (grated). Stir-fry over high heat until carrot is tender and crisp (adding 1 tbsp water if necessary). Add 100g snow peas (trimmed and halved) and stir for 1 minute. Combine 2 tbsp hoisin sauce and 1 tbsp lime juice in a small bowl and pour over vegetables. Toss until well coated and serve sprinkled with 1 tbsp crisp fried onions (available at Asian food stores).

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

STIR-FRIED SNOW PEAS AND CARROTS

Steps:

• Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
• Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

SLICED CARROTS AND SNOW PEAS

Steps:

• Peel and trim the carrots and slice them thin.
• Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
• In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

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.

JULIENNE OF CARROTS WITH SNOW PEAS

Steps:

• Slice the carrots into julienne strips about 1 1/2 inches long.
• Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
• Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

SNOW PEAS AND CARROTS

Steps:

• Cut the carrots into slices, diagonally.
• Bring water to a boil in a saucepan and add the carrots.
• Simmer for 2 minutes.
• Drain and rinse with cold water.
• Saute the shallots in the butter in a large skillet for 1 minute.
• Add the carrots and snow peas, turning to coat with butter.
• Add the sherry and cook for 3 minutes, stirring frequently.
• Season with salt and pepper and serve immediately.

CARROT, SNOW PEA, AND RED PEPPER JULIENNE IN HONEY VINAIGRETTE

Steps:

• In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cook mixture 10 seconds more. In a colander drain carrots and snow peas and rinse under cold water. Drain carrots and snow peas well.
• In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bell pepper, tossing to coat. Season salad with salt and pepper. Serves 2.

BUTTERED SNOW PEAS AND CARROTS

Steps:

• In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

SNOW PEAS WITH BUTTER AND LEMON

Steps:

• Gather the ingredients.
• Break the stem ends off of the snow peas and pull off the strings. Rinse well.
• Fill a medium saucepan with about 2 quarts of water and 2 teaspoons of salt. Bring the water to a boil over high heat.
• Add the snow peas and let the water return to a boil.
• Boil the pea pods for 30 to 45 seconds. Don't overcook them or they will lose their crunch.
• Immediately drain the peas in a colander.
• Wipe out the pan, making sure it is dry. Add the butter to the pan and place it over medium heat.
• When the butter begins to sizzle, add the drained snow peas.
• Sauté the pea pods in the butter, stirring, for about 1 minute.
• Add the lemon zest and toasted almonds (if using) and continue cooking for 1 minute.
• Season to taste with salt and freshly ground black pepper. Serve and enjoy.