epper
2 cups stringless sugar snap peas, cut diagonal in half
until just tender. Add the sugar snap peas for the last 3 mins
Blanch sugar snap peas in boiling salted water for 1 min then shock in ice water. Drain.
Heat oil and garlic over medium heat. Add snap peas and saute, stirring, until heated through. Toss with mint and lemon zest. Season and serve.
Blanch carrots in boiling salted water for 2 mins. Add sugar snap peas and cook for 2 mins, or until just tender. Shock in ice water until cool then drain and pat dry.
In a large frying pan, melt butter over medium-high heat. Cook shallot for 1 min, until tender. Add honey, carrots, snap peas, lemon zest and lemon juice. Cover and simmer for 2 mins, or until heated through and glossy. Season. Garnish with parsley.
Bring a large pot of salted water to a boil. Cook corn for 4 mins. Add sugar snap peas and cook for 1 min, or until just tender. Let cool for 5 mins then cut corn off the cob.
Heat olive oil and butter in a large frying pan over medium-high heat. Cook diced pepper and onion for 2 mins, or until tender. Add corn and cook for 1 min. Add snap peas and lemon juice. Cook for 1 min, or until heated through. Stir in chives and parsley. Season.
Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.
Combine soy sauce, cornstarch and 2 tbsp water in a small bowl. Toss 1/2 with chicken strips. Reserve remaining sauce.
Heat oil in a wok over high heat. Stir-fry chicken for 3 mins, until browned. Set aside. Add sugar snap peas, corn, spring onions and walnuts. Stir-fry for 2 mins, until tender but still crisp. Return chicken to wok along with garlic and chili bean paste. Stir-fry for 1 min. Add remaining sauce mixture and cook for 1 min, until vegetables are glazed.
Serve with steamed rice.
owl, blend the chili powder, sugar, 1/2 teaspoon salt, and
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.
Stir together softened butter and wasabi powder until well combined.
Microwave sugar snap peas with water, covered, at HIGH 3 to 4 minutes, until crisp-tender. (If using frozen sugar snap peas, microwave without any water).
Toss with wasabi butter.
Sprinkle with salt.
ater. Mix in soy sauce, sugar, and oil. Stir shrimp in
SALSA: In bowl, combine Salsa ingredients. Add salt, if desired.
CHICKEN: Heat grill. In a separate bowl, mix paste and dressing. Brush half of paste mixture over chicken. Grill 10 minutes, or until 170 degrees Fahrenheit, brushing with remaining paste mixture.
SUGAR SNAP PEAS: Meanwhile, in a greased skillet over medium-high heat, cook last three ingredients 2 minutes, or until tender.
Serve peas with chicken and salsa.
Heat a saute pan over medium heat. Add olive oil. Season mushrooms with salt and saute in olive oil until soft, about 5 minutes.
While mushrooms are cooking, bring a small pot of water to a boil. Add sugar snap peas; cook until bright green, 1 to 2 minutes. Take sugar snap peas out of the water with a slotted spoon and toss them with the mushrooms in the pan, 1 to 2 minutes. Season with salt and serve immediately.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
he onion and sugar snap peas; stir-fry until the peas are tender-crisp
Cook shelled peas in a large saucepan of boiling salted water until almost tender, about 1 1/2 minutes.
Add sugar snap peas to same pan and continue boiling 30 seconds.
Drain; rinse under cold water and drain again.
Transfer to large bowl.
Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend.
Pour dressing over peas in large bowl; toss to coat.
Season salad to taste with more salt and pepper, if desired.
Serve at room temperature.
Core red pepper and cut into strips about 1/2-inch wide and 2-inches long.
Heat oil in heavy, medium pan over medium heat. Add pepper strips and saute until nearly tender, 4 or 5 minutes. Add sugar snap peas, garlic, and thyme and toss over heat for a few seconds.
Add water and cook, tightly covered, over medium-low heat, stirring occasionally, until peas are tender-crisp, about 3 minutes.
If excess water remains in pan, uncover and cook until it evaporates.
Season to taste with salt and pepper.
Serve immediately.
In a large nonstick skillet, heat oil over medium high heat.
Add sugar snap peas, green onions and water. Cook, shaking skillet occasionally for 3 to 5 minutes, until peas are bright green and tender-crisp and water evaporated.
Add mint or serve without. Add salt and pepper if necessary. Serve at once.
Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.
Cook bacon till crisp set aside.
In the same pan removing all grease except for a little to cover bottom saute onion, garlic and sugar.
Add Sugar Snap Peas and broth simmer covered about 5 minutes till crisp tender stirring a couple of times.
Meanwhile crumble the bacon.
Place snap peas in a large dish season fresh lemon juice with more salt and pepper if needed.
Top with bacon and serve.
And garnish with lemon slices.