o low; cover and simmer for 10 mins. Remove from heat
il in wok.
Add snow peas and stir fry until covered
In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
Serve.
n tamari, while you blanche snow peas. Set aside.
3. In
Slice snow peas diagonally in half for easier eating.
Heat a
Heat oil in a wok on high heat. Stir-fry the chicken, in two batches for 4 mins each batch, until browned. Return all of the chicken to the wok. Add the chili peppers, snow peas and 1/2 of the basil and stir-fry for another 1 min. Add the fish sauce and sugar and toss to coat.
Transfer to a serving bowl and sprinkle with the remaining basil. Serve with rice and lime wedges.
Bring stock and 4 cups water to a boil. Add broccoli and simmer, uncovered, for 2 mins. Add snow peas and simmer, uncovered, for about 1 min, or until vegetables are just tender. Drain.
Arrange vegetables on a serving platter. Drizzle with oyster sauce and sesame oil. Serve.
edium and add mushrooms. Cook for 6-8 mins, or until
toss to coat and refrigerate for 10 minute.
In a
Combine the water and cornstarch.
Heat the oil and fry the onions and ginger for 1 minute.
Add shrimp and cook for another minute.
Add snow peas and cook for 30 seconds.
Push the shrimp and snow peas to the side of the wok and add the cornstarch mixture, soy sauce, and salt and cook until thickened.
Blend the sauce with the shrimp, onion and snow peas and serve over steamed rice immediately.
he ends and strings from snow peas and cut each one into
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
dd the carrots and cook for 30 seconds.
Using a
easpoon of salt. Add the snow peas and cook 15 seconds, then
b>for seasoning, cover and refrigerate.
Remove ends and strings from snow peas
br>Combine stock ingredients (excepting snow peas,) in a 2 quart stock
Heat oil in wok on high heat. Stir-fry snow peas, green onions and garlic until snow peas are tender.
Add rice, sauces and lime juice; stir-fry until heated through. Remove from heat. Stir in pineapple and tomato. Season to taste. Serve fried rice sprinkled with cilantro.
Trim ends of snow peas.
Place snow peas in vegetable steamer over boiling water.
Cover and steam about 1 minute.
Do not overcook.
Should still be crisp.
Remove snow peas; rinse with cold water and chill for about 2 hours.
ides of meat, turning constantly, for about 5 minutes.
In
Heat some olive oil in a small pot. Add the couscous and toast for 2 minutes. Add the broth and simmer, covered for about 8 to 10 minutes. Take pot off heat.
In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake.
Steam the snow peas for about 4 minutes. Put into an ice bath to stop cooking.
In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges and some salt and freshly ground pepper. Reshake and pour some dressing on. Mix and serve at room temperature.