STIR FRY SUGAR SNAP PEAS
Steps:
- Set a large skillet (or wok) over high heat. Add the sesame oil, garlic, and ginger. Stir and sauté for one minute.
- Add in the snap peas. Stir and sauté the snap peas for 2 to 4 minutes. Until they are partially cooked, but still firm.
- Turn off the heat, and sprinkle with everything bagel seasoning. Then taste, and salt and pepper as needed.
Nutrition Facts : ServingSize 0.5 cup, Calories 76 kcal, Carbohydrate 7 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 4 g
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
STIR-FRIED SUGAR SNAPS AND CHANTERELLES
Provided by Leslie Land
Categories easy, quick, main course, side dish
Time 20m
Yield Four to six servings
Number Of Ingredients 6
Steps:
- Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed. Set aside.
- Cut the chanterelles' stems from caps and cut in one-inch lengths. If the caps are large, cut into rough chunks about one-and-a-half-inches square.
- In a wok or very large skillet, heat the butter until it sizzles. Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through. Remove with a slotted spoon and set aside.
- Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes. Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended. Add salt to taste and serve at once.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN AND SUGAR SNAP STIR-FRY
I threw this together one night with the ingredients I had on hand, and was delightfully surprised with the results. I think this is one of my favorite stir-fries yet! You can certainly alter the veggies..I think broccoli would be great in this recipe. Its quick, easy, and healthy, as it contains no extra fats. You can serve with rice, but I enjoyed this just by itself, which makes it suitable for lo-carb diets!
Provided by Manda
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
- Season with black pepper.
- Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
- Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
- Stir fry until veggies are crisp-tender, 3-5 minute.
- In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
- Stir into chicken/veggie mixture.
- Cook until boiling and sauce thickens, 3-4 minute.
- Serve over hot cooked rice, and additional soy sauce, if desired.
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
SHRIMP AND SUGAR SNAP PEAS STIR-FRY
Make and share this Shrimp and Sugar Snap Peas Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the marinade: combine all the marinade ingredients in a bowl; mix well.
- Add the shrimp; stir to coat evenly; let stand for 10 minutes.
- Put stir-fry pan over high heat until hot.
- Add in the oil; swirling to coat the sides.
- Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
- Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
- Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
- Transfer to a serving plate and serve.
SUGAR SNAP-GINGER STIR-FRY
I was making an Asian dinner and needed a different flavor to complement my other dishes. Using ginger gave this dish just what I wanted and used one of my favorite vegetables, sugar snap peas. You can vary the ginger depending on how strong a flavor you want.
Provided by travelbuggie
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a medium pot of water to a boil. Add snap peas to the boiling water and cook for just 1 1/2 minutes to blanch. Drain snaps peas quickly in a colander.
- Heat a saute pan or wok over medium-high heat and add oil. Add mushrooms, leek, ginger, and garlic to the hot oil; saute for 1 minute. Add snap peas and bell pepper; cook, stirring regularly, for 1 to 2 minutes. Add red pepper flakes, sugar, and soy sauce. Stir thoroughly. Season with salt and pepper.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 9.5 g, Fat 13.9 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 270.7 mg, Sugar 2.1 g
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Ratings 78Category SidesCuisine Asian, Chinese, Japanese, KoreanTotal Time 10 mins
- (Optional) Remove the stems and string from the sugar snap peas by breaking off the stem and pulling it down the length of the pod to remove the string.
- Stir Fry: Heat a wok or pan over medium high heat and add the vegetable oil. Once hot, add the sugar snap peas, garlic, soy sauce, and optional flavorings (if using). Stir fry everything together for about 3 to 5 minutes or until the sugar snap peas are tender crisp and have turned bright green.
- Garnish and serve: Turn off the heat and add the toasted sesame oil and black and white sesame seeds. Season to taste. Top with fresh herbs (if using) and serve immediately.
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