Szechuan Sugar Snap Peas Food

ASIAN SUGAR SNAP PEAS

Steps:

• Preheat oven broiler, and move rack to top position.
• Place the snap peas in a baking dish, and drizzle olive oil and toss to coat. Spread the snap peas in a single layer.
• Broil the snap peas about 5 minutes.
• Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When snap peas are removed from the oven, toss them immediately with the sauce.

SAUTEED SUGAR SNAP PEAS

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

SNAP PEAS 'N' MUSHROOMS

Steps:

• In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

SZECHUAN NOODLES

Steps:

• Cook noodles as directed on the package. Drain.
• Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave.
• Mix noodles and sauce.
• Serve warm, but these also taste great cold.

SZECHUAN CHICKEN, PEPPERS, AND PEAS ON RICE

Steps:

• Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover.
• Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl.
• Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes.
• Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes.
• Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

SESAME SUGAR SNAP PEAS (GLUTEN-FREE, LOW-GI, VEGAN)

Steps:

• Heat sesame oil in a sauté pan.
• Add sugar snap peas and sauté for a few minutes until peas are tender but still crisp.
• Season with salt, tamari and sake (if using).
• Transfer to a plate and sprinkle sesame seeds on top.
• Infuse love and serve!

ZESTY SUGAR SNAP PEAS

Steps:

• In a skillet, bring peas and water to a boil. Reduce heat. Cover and cook until tender, 6-7 minutes. Drain. Add the remaining ingredients. Cook and stir until well-coated, 2-3 minutes.

SICHUAN-STYLE ORANGE BEEF WITH SUGAR SNAP PEAS

Steps:

• Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl.
• Combine beef and 1/3 cup orange juice mixture in a 12" non-stick skillet. Cook over medium-high heat until liquid has evaporated and beef is caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.
• Add the remaining orange juice mixture and the snap peas to now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.