id and add the sliced snow peas (don't stir the
Thaw baby sweet peas and snow pea pods either in a strainer under cold water, or by letting sit.
Mix low-fat sour cream and lite mayonnaise, set aside.
Mix baby sweet peas, snow pea pods, water chestnuts, and bacon in a separate bowl.
Add sour cream and lite mayonnaise mixture.
Stir.
Refrigerate overnight and enjoy!
ot, add the sliced mushrooms, snow pea pods, and water chestnuts and
Wash snow pea pods; trim ends and remove any tough strings. Set aside.
Place butter in a shallow 2 1/2-quart casserole. Microwave at High 45 seconds, or until melted.
Add snow peas, chopped onion, soy sauce, basil and salt; toss gently.
Cover; microwave at High 3 minutes.
Add chopped tomatoes, stirring gently.
Cover; microwave at High 4 to 5 minutes.
Yields about 8 servings.
Stir together marmalade, oil, vinegar and ginger and set aside.
In a large bowl combine the black beans, bell pepper and green onions and set aside.
Cook edamame in large pan of boiling water according to package directions. Add snow peas to pan during the last 2 minutes of cooking. Drain and rinse with cold water.
Add edamame, snow peas and reserved dressing to the bean mixture; tossing to coat. Season with salt and pepper to taste. Add orange sections and lightly toss. Serve immediately.
Prepare rice.
Chill meat in freezer until slightly firm.
Cut meat diagonally across the grain into very thin slices.
Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and salt; pour over meat and mix well.
Snap off tips of fresh snow pea pods; remove strings from pea pods.
Blanch one minute in boiling water. Rinse in cold water and drain well.
In a large skillet, saute snow peas in butter for 3 minutes.
Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
Add honey, salt and pepper and heat through. Serve immediately.
eets.
Combine snow pea shoots, mesclun, cucumber, snow peas and beets on
Combine shrimp shells, chicken stock and lemongrass stalk in a large saucepan. Bring to a boil on high heat.
Reduce heat to low and simmer, uncovered, for 10 mins. Strain liquid into a large bowl. Return stock to same pan. Add carrot, kaffir lime leaves and chili pepper into pan. Simmer for 4-5 mins until carrot is just tender. Add shrimp and simmer for 1-2 mins until shrimp change color.
Remove from heat. Stir in soy sauce, fish sauce and lime juice. Ladle into bowls. Serve topped with snow pea sprouts and fried green onion.
Blanch the snow peas in boiling water for 30 secs, until just tender. Drain and rinse immediately in cold water. Drain again.
Combine ginger and cider vinegar in a small bowl, Gradually whisk in oil and season to taste.
Combine melon slices, snow peas, shredded chicken and ginger dressing. To serve, place salad leaves in serving bowls and top with the chicken and melon mixture.
inutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean
ALAD - meanwhile put the salad leaves, snow pea sprouts, tomato and avocado in
o a boil. Blanch the snow-peas for 1 minute, or
he pea salad, boil, steam or microwave sugar snap and snow peas
ginger, red pepper flakes and snow peas; stir-fry until fragrant
r>5. Sliver lengthwise several pea pods at a time very
f toasted bread with lettuce, snow pea sprouts, a warm ham steak
oil over high heat. Trim snow peas, add to water and
risp tender.
Add the snow peas and stir-fry for
Cut squash in circular slices.
Cut broccoli flowerets to desired size.
String snow pea pods.
In a wok or large skillet, saute onion and garlic in oil over medium heat about 3 minutes. Turn heat to high.
Add snow pea pods.
Cook about 3 minutes. Stir constantly.
Add squash.
Cook until tender, not mushy. Sprinkle with Mrs. Dash Table Blend and low sodium soy sauce over vegetables to taste.
Add bean sprouts.
Reduce heat to low. Cover.
Cook about 2 minutes.