Cook pasta, adding snap peas last 1 minute.
Drain.
Warm sauce and pork, add water if too thick.
Add to pasta and peas; add tomato and toss.
Sprinkle with cheese.
eans, not to be confused with bean sprouts, are beans that
In a medium saucepan with a lid, bring 2 cups
lended.
Brush salmon with oil and season with salt and pepper
In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
Add shrimp, sugar, ginger, salt and pepper.
Saute 3-4 minutes, then remove to a plate.
In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
Return shrimp to pan, along with snap peas; heat through.
Serve with steamed rice.
r>2 cups stringless sugar snap peas, cut diagonal in half
r colander.
Meanwhile, cook snap peas in a 4-quart saucepan
ust 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.
nd snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should
Blanch sugar snap peas in boiling salted water for 1 min, or until bright green. Drain.
In a large frying pan, heat vegetable oil over medium heat. Cook garlic and sesame seeds for 30 seconds. Remove from pan. Add peas and sesame oil. Toss until warmed through. Season. Arrange peas on a serving platter and sprinkle with garlic and sesame seeds. Garnish with lemon peel curls.
plate and tent loosely with aluminum foil.
Add the
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.
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.
Return all beef to wok with onion, garlic, ginger and pepper
Spray the grill rack with nonstick spray; prepare the grill.<
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.
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.
In large skillet, heat oil over medium heat.
Saute garlic for about 1 minute until softened, be careful not to let it brown or it will be bitter.
Add snap peas, salt and crushed red pepper flakes - cook and stir until tender (4-5 min.).
Add water chestnuts, stir and heat through.
Sprinkle cashews over and serve.
Trim asparagus and snap peas.
Chop both down to 1-2 inch pieces.
Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
season with salt and pepper.
EASY and done!