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.
In a large frying pan, heat 2 tbsp oil over medium heat. Saute snow peas, shallots and cherry tomatoes until tender. Season.
Whisk together herbs, teriyaki sauce, vinegar and remaining oil. Arrange vegetables on a serving platter and drizzle vinaigrette over top.
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.
il in wok.
Add snow peas and stir fry until covered
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.
n tamari, while you blanche snow peas. Set aside.
3. In
br>Boil, steam or microwave snow peas until tender; drain.
Combine
Slice snow peas diagonally in half for easier
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
br>Combine stock ingredients (excepting snow peas,) in a 2 quart stock
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.
ucatini to warm sauce, add snow peas and toss to combine. Season
Stir-fry chicken, in batches, in heated oiled wok on high heat until browned. Remove from wok.
Add curry paste to wok; cook, stirring, about 30 seconds or until fragrant.
Return chicken to wok with coconut cream; bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until chicken is cooked through.
Add snow peas to wok; simmer, uncovered, 1 min.
igh heat. Add marinated shrimp, snow peas and 1 tablespoon of the
br>Add in onion and snow peas; cook/stir until softened, about
easpoon of salt. Add the snow peas and cook 15 seconds, then
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.
Stem and string fresh snow peas (leave them whole); or thaw frozen peas with hot water.
Simmer in 1/4 cup water about 3 minutes.
Combine remaining ingredients.
Stir into peas.
Cover and cook 3 to 4 minutes longer, or until peas are tender-crisp.