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!
id and add the sliced snow peas (don't stir the
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.
o a boil. Blanch the snow-peas for 1 minute, or
he pea salad, boil, steam or microwave sugar snap and snow peas
r>5. Sliver lengthwise several pea pods at a time very
eets.
Combine snow pea shoots, mesclun, cucumber, snow peas and beets on
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.
Split each snow pea down one seam.
Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.
nd teriyaki glaze. Top with snow pea sprouts.
Whisk together milk and egg. Dust mushrooms lightly in flour, shaking off excess. Dip into egg mixture then coat with breadcrumbs. Transfer to a plate and chill for at least 20 mins.
Meanwhile, heat oil in a large frying pan over medium heat. Working in batches, fry mushrooms for 1-2 mins, turning, until golden. Drain on paper towels. Serve garnished with snow pea sprouts, sweet chili sauce, and lime wedges.
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.
mins. Serve topped with snow pea sprouts and accompany with steamed
Combine shrimp, papaya, avocado, watercress and snow pea shoots in a large bowl. Drizzle with lime juice. Season to taste.
For the dressing, whisk mayonnaise, sour cream, lime peel and juice, 1/2 the chili pepper and Tabasco sauce in a small bowl. Season to taste.
Arrange salad in serving dishes. Drizzle with dressing and sprinkle with remaining chili pepper.
Preheat the oven to 375\u00b0F. Line a baking pan with parchment paper. Place fish, in a single layer, on prepared pan.
Combine miso, 1 1/2 tbsp mirin, garlic, ginger and onion in a small bowl. Spread miso mixture on top of fish. Bake for 10-12 mins or until cooked.
Combine sprouts, carrot and pepper in a medium bowl. Add remaining 1 tbsp mirin, soy sauce, sesame oil and sesame seeds; toss to coat. Serve fish with salad.
Sift flour and baking soda into a large bowl. Whisk milk and egg in a small bowl. Gradually whisk into dry ingredients until batter is smooth.
Stir in corn and onion; season to taste. Let stand 15 mins.
Heat a large greased skillet on medium heat. For each pancake, drop 2 tsp batter into pan, leaving space between each to allow for spreading. Cook 1-2 mins, until bubbles form on surface. When they begin to break, turn and cook 1 min. Repeat with remaining batter.
Serve pancakes topped with aioli, smoked salmon and snow pea sprouts.