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 45m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Make the marinade: combine all the marinade ingredients in a bowl; mix well. Add the shrimp; stir to coat evenly; let stand for 10 minutes. Put stir-fry pan over high heat until hot. Add in the oil; swirling to coat the sides. Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes. Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes. Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds. Transfer to a serving plate 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 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.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Mix shrimp, 1 tablespoon oil, 1 1/2 teaspoons ginger, half of garlic, 1/2 teaspoon salt, and crushed red pepper in medium bowl. Let stand 1 hour. Heat wok or large nonstick skillet over high heat. Add shrimp mixture; sauté until shrimp are just opaque in center, about 2 minutes. Transfer shrimp to bowl. Add 1 tablespoon oil to wok, then add sugar snap peas, corn, bell pepper, green onions, 1 1/2 teaspoons ginger, and remaining garlic. Stir-fry until vegetables are crisp-tender, about 3 minutes. Return shrimp and any accumulated juices from bowl to wok; stir-fry 1 minute longer. Season with salt and pepper. Sprinkle with sesame seeds and serve.
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.
