Three Pea Stir Fry Food

THREE-PEA STIR-FRY

Steps:

• Heat vegetable oil in a 12-inch nonstick skillet over moderately high flame until hot but not smoking. Add garlic, ginger, and red-pepper flakes; stir-fry until fragrant, about 1 minute. Add sugar-snap and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat. Stir in soy sauce and sesame oil. Sprinkle with sesame seeds and salt. Kitchen Counter Per serving: 130 cal, 13g carbs, 5g protein, 7g fat, 0mg chol, 410mg sodium, 4g fiber

THREE PEA STIR-FRY

Steps:

• Heat vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add sugar snaps and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat, then stir in soy sauce and sesame oil. Sprinkle with sesame seeds and season with salt.

THREE PEA STIR FRY

Steps:

• Heat oil in 12-inch nonstick skillet over moderately high heat until hot but not smoking, then stir-fry garlic, ginger and red pepper flakes until fragrant, about 1 minute. Add sugar snaps and snow peas and stir-fry until crisp-tender, about 3 minutes. Add frozen peas and stir-fry until hot, about 2 minutes. Remove from heat, then stir in soy sauce and sesame oil. To serve, sprinkle with sesame seeds and salt.

FREEZER BAG CHICKEN CURRY STIR-FRY

Steps:

• Whisk together the coconut milk, curry powder, tomato paste, chile flakes, ginger, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the peas and cauliflower and toss to coat. Cover the bowl with plastic wrap and microwave until the cauliflower is crisp-tender, about 4 minutes. Uncover and let cool to room temperature.
• Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook. stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
• Divide the chicken and vegetables among 4 plates. Serve each with naan and garnish with cilantro leaves and yogurt.

SHRIMP AND SNOW PEA STIR FRY

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
• Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender.
• Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.

CHICKEN STIR-FRY WITH SNOW PEAS AND BELL PEPPER

Steps:

• In a small bowl, whisk together the broth, vinegar, soy sauce, gingerroot, garlic, and pepper. Set aside. (function() { var a="",b=[ "adid=ada-foodhub-3-761027751", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CASHEW-SNOW PEA STIR-FRY

Steps:

• Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat.
• Add ginger; cook until fragrant, about 30 seconds.
• Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes.
• Add the sauce mixture and stir to coat well.
• Remove from the heat; stir in cashews.