Fresh
snap peas need only a few minutes in a hot skillet - just enough time to whip up a simple soy - ginger glaze.
Fresh
snap peas need only a few minutes in a hot skillet - just enough time to whip up a simple soy - ginger glaze.
Not exact matches
You can increase or decrease the size of this recipe by remembering you'll
need one garlic clove for every cup of sugar
snap peas.
Items
needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3 cup
snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
1 to 2 tablespoons sesame oil + more if
needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar
snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as
needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar
snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as
needed for seasoning
Blend one - third of sugar
snap peas with one - third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as
needed to thin, until very smooth, about 2 minutes.
But with tender vegetables like sugar
snap peas and spring onions, a blast of heat — whether in a cast - iron pan on the stove, a grill pan, or on the grill outside if you've got it up and running — is all you
need.
I happened to have some sugar
snap peas from Mann's produce (another great time saver because they are stringless and don't
need any prep), but I could have added broccoli or sweet potatoes or some other study vegetables.