Spicy Snow Peas With Ginger Food

RICE NOODLES WITH GINGER AND SNOW PEAS

Steps:

• Soak or prepare the rice noodles according to the package directions.
• Drain and set aside.
• Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
• Add the scallions, chili, carrots and snow peas.
• Cook, stirring, for 2 minutes.
• Stir in the salt.
• Add the noodles and toss to coat.
• Remove from the heat.
• Stir in the sesame and chili oil.
• Garnish with cilantro or parsley.
• Serve at once.
• Enjoy!

SNOW PEAS WITH GINGER

Steps:

• Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
• Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.

SPICY SHRIMP AND MANGO WITH SNOW PEA SALAD

Steps:

• In a hot wok, coat wok with oil and caramelize onions with the ginger. Season. Add sambal and shrimp and stir fry until just cooked through. Deglaze with lime juice and add mangoes. Check for seasoning.
• In a mixing bowl, whisk together Dijon, vinegar and oil. Check for seasoning. Toss with snow peas. Place a pile of snow peas in the middle of the plate. Surround with stir fry. Garnish with mango slices.

SPICY WOK-CHARRED SNOW PEAS

Steps:

• Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
• Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
• Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

SPICY SCALLOP AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
• Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
• Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

SPICY SNOW PEAS

Steps:

• In a small skillet, saute onion and garlic in butter for 2-3 minutes or until onion is crisp-tender. Add the snow peas, basil and pepper flakes; cook and stir for 2-3 minutes or until peas are tender.

SPICY CHICKEN AND SNOW PEAS

Steps:

• Cook rice according to package directions, omitting salt and fat. Keep warm.
• Combine sugar and next 4 ingredients (through ginger) in a small bowl.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
• Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
• Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
• Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
• Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
• Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.

STIR-FRIED FISH AND SNOW PEAS WITH SPICY GINGER CURRY

Steps:

• In a large zip-lock heavy-duty plastic bag, combine the lime juice, olive oil, ginger, curry powder, garlic, and red pepper flakes.
• Rinse the fish and pat dry with paper towels.
• Put fish in the bag; seal, and gently turn the bag over several times to coat the fish.
• Refrigerate 15 minutes to 1 hour.
• Heat a large nonstick skillet or wok over medium-high heat.
• Add in fish with marinade, stir-fry 3-4 minutes or until the fish is almost cooked through, stirring constantly.
• Stir in snow peas and green onions; cook 1 minute or until snow peas are crisp-tender, stirring constantly.
• Stir in broth, rice, and salt; bring to a simmer, stirring once.
• Lower heat and simmer, covered, 10 mintues or until rice is tender.

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS

Steps:

• Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
• Remove from pan; keep warm.
• Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
• Add mushrooms; stir-fry 2 minutes.
• Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
• Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
• Serve warm over rice or noodles; or chilled.