Spicy Snow Peas Food

SPICY ASIAN NOODLES WITH MUSHROOMS AND PEAS

Steps:

• Heat sesame oil in a large frying pan on medium-high heat. Add chopped green onions and sesame seeds and saute for 2-3 minutes. Add sliced mushrooms and cook for another 2 minutes on medium heat. Remove the pan from the heat, and add soy sauce, honey, chicken stock, Sriracha - mix everything well to combine.
• In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.
• In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.
• Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

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.

GLAZED SNOW PEAS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 8 ounces snow peas, 1 bunch chopped scallions, a pinch of sugar and 1/4 cup water. Cover and simmer 2 minutes, then uncover and boil until the water evaporates, 2 more minutes. Season with salt.

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 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 SNOW PEAS WITH GINGER

Steps:

• Heat the sesame oil and the chili oil together in a large saute pan.
• Add the snow peas and toss to coat evenly. Cook, stirring often, for 3 minutes. Add the minced ginger and garlic and cook, stirring constantly, for 1 minute.
• Season the sesame snow peas with sea salt and freshly cracked pepper, to taste.
• Pour into a serving bowl and sprinkle with toasted sesame seeds, black sesame seeds, or both, to taste.
• Serve immediately with additional chili oil and some soy sauce on the side, if desired. Enjoy.

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.

15 MINUTE SPICY SHRIMP AND SNAP PEAS STIR FRY

Steps:

• In a small bowl, mix together the shrimp, soy sauce, and cornstarch. In another small bowl, mix together the sambal oelek, rice vinegar, tomato paste, sugar, and 2 tablespoons of water.
• In a frying pan, heat up the oil over medium high heat. When the oil is hot and shimmery, add the shrimp and cook, until pink and cooked through, flipping once.
• Stir in the garlic, and cook until fragrant, 30 seconds.
• Add the snap peas and green onions and cook, 1-2 minutes, or until tender crisp and bright green.
• Add the sauce and cook, stirring, until everything is coated and glossy. Enjoy immediately, on fluffy white rice.

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.