Sentences with phrase «peas until bright green»

Not exact matches

Add in asparagus, snow peas and green peas, sauté until vegetables are bright green, for about 4 - 5 minutes.

Blanch for about 2 minutes, or until the asparagus and peas are a bright green.

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.

Add snow peas and scallions and stir - fry until snow peas are bright green and crisp - tender, about 1 minute.

Cook the peas in a steamer basket or in a small saucepan with just enough water to keep moist, until bright green and just tender - crisp.

Stir in peas, remaining 1/4 cup water and fish sauce, and cook for a few more minutes until peas are heated through, but still bright green.

Add the peas to the boiling water and cook until tender and bright green, about 2 minutes.

If you're using fresh peas blanch them in boiling water until bright green and tender.

Add the peas (you can add them frozen) and cook for just about 2 - 3 minutes, stirring constantly, or until the peas are tender and bright green.

Add sugar snap peas and cook for 3 to 5 minute or until peas are bright green and crisp tender; drain.

Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1 — 2 minutes.

Sauté the asparagus and snap peas in the pan until cooked, but still bright green.

Add peas and simmer just until bright green and tender - crisp, 2 - 3 minutes more.

Add the snap peas and cook until bright green, about 1 minute.

Add the snap peas and simmer for about 1 minute, until bright green.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)

Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes.

Return the water to a boil and add the peas, blanching for 1 to 2 minutes until bright green.

Cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds.

Repeat with peas, cooking until bright green, about 30 seconds; add to bowl with carrots.

Add the peas to the boiling water and blanch for 1 - 3 minutes, until bright green.

Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender - crisp.

Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.

Bring to a boil; reduce heat and simmer until peas are bright green and tender, about 5 minutes.

Add peas, and cook for 1 — 2 minutes or until tender but still bright green.