Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.
Time 20m Yield 6 servings Number Of Ingredients 5 Steps:
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
Time 30m Yield 4 servings Number Of Ingredients 16 Steps:
In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate. Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Time 10m Yield 6 servings Number Of Ingredients 5 Steps:
Remove any stems from peas. Heat oil in wok or large skillet. Stir-fry peas until bright green and crisp-tender. Remove from heat, dust with scallions, sesame seeds and salt to taste. Serve.
Time 18m Yield 4 Number Of Ingredients 4 Steps:
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.
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes. Mix the remaining 1 t. cornstarch with 2 T. water and set aside. Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat. Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl. Reheat the empty skillet over high heat and add 2 more T. oil. Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl. Repeat with the rest of the oil and pork. Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute). Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top. Serve with rice, if desired.
Yield Makes 4 (main course) servings Number Of Ingredients 13 Steps:
Stir together soy sauce, Sherry, cornstarch, sugar, and salt. Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds. Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes. Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper.
Time 14m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat wok over medium heat, add the oil and swirl to coat the surface of the wok. Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent. Add the peas and cook for 1 minute. Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through. Serve with rice.
More about “stir fried sugar snap peas recipes”
Yield Serves 2; can be doubled Number Of Ingredients 5 Steps:
Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.
