celery, onion, leek and sugar snap peas and cook over moderate
eat.
Add the sugar snap peas and the remaining garlic
Preheat the oven broiler, and move oven rack into the top position.
Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
Broil the snap peas in the preheated oven until tender, about 5 minutes.
Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
range juice mixture and the snap peas to now-empty skillet
o a boil. Add the snap peas and boil 3-5
5 minutes.
PREPARE SUGAR-SNAP PEAS:
In a saucepan
r>2 cups stringless sugar snap peas, cut diagonal in half
dd sun-dried tomatoes and snap peas. Cook on moderate low
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.
Cut off the tough ends of the aspargus and slice the stalks diagonally into 2\" pieces.
Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
Warm the olive oil in a large saute pan over medium heat, and add the asparagus and snap peas.
Add the salt, pepper and red pepper flakes, to taste -- if desired.
Cook for 5 to 10 minutes until al dente, tossing occasionally.
Sprinkle with sea salt and serve hot.
Enjoy!
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.
ust tender. Add the sugar snap peas for the last 3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.
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.
owl of ice water. Add snap peas and green peas to
live or salad oil, cook snap peas, 1/2 teaspoon salt
Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker.
Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours.
Strain 3 to 4 cups of cooking liquid into a bowl; stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker; stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.
Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.