Just to add — I did nt make the teriyaki sauce, but we did add
snap peas into the mix and just used our Kikkoman teriyaki.
In this absolutely inauthentic version, you are going to blend a bunch of sugar
snap peas into creamy submission, but the soup is still going to have, as Fonzie would say, «a snap in its trunks,» and it's going to be very delicious.
Tip, tail and
snap your peas into a large bowl.
Not exact matches
Spring greens, tomatillos,
snap peas, basil, cilantro, avocado... and daisy petals went
into this mix.
If you're keeping up to date with my Seed Calendar you'll see that we have some upcoming dates: Sugar
Snap Peas will be planted directly
into the garden soon.
Shred chicken
into large chunks and return to pot along with sugar
snap peas.
Vegetables: 1 bunch kale, ribs removed and sliced
into thin strips 8 oz sugar
snap peas, trimmed and strings removed 2 bunches radishes, save 2 radishes for topping and quarter the rest
Cut the avocado
into cubes, slice the
snap peas and roughly chop the hazelnuts.
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
Add mushrooms, peppers, sugar
snap peas, bean sprouts & bok choi
into the saucepan and cook for 5 - 8 minutes until the vegetables have just softened.
And a raw
snap pea salad is just the refreshing crunchy side to turn it
into a complete meal.
Stir the sugar
snap peas, yellow squash, and chopped dill
into the minestrone and season with 1 1/2 tsp salt.
1 pound boneless, skinless chicken thighs, chopped
into 1/2» pieces (I used boneless breasts) 1 Tbsp cornstarch 1 Tbsp low - sodium soy sauce 1/2 Tbsp sesame oil 1/2 to 1 Tbsp peanut oil or canola oil 1 red onion, chopped 1 Tbsp grated ginger 2 cups sugar
snap peas 1 ripe mango, peeled, pitted and chopped (can substitute pineapple) 1 Tbsp chili garlic sauce (preferably samal oleek) black pepper to taste
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar
snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar
snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
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
Then add vegetables like mushroom,
snap peas, and red bell pepper cut
into long thin strpis
into the hot wok, stir fry it, add the remaining sauce that the beef had been sitting in, continue stir fry for a minute, then add beans sprouts and the beef.
Trim sugar
snap peas and diagonally cut
into 1 / 4 - inch - thick slices.
Little reminder on how to cook the broccoli and sugar
snap peas: Blanch both vegetables for 3 - 4 minutes in boiling water then transfer
into an ice bath.
Blanch the carrot for 2 minutes in boiling water, add the sugar
snap peas and continue boiling for 2 minutes, then transfer
into an ice bath.
Swap them for the carrot or just add them too, chopped
into pieces similar in size to the
snap peas.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar
snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir) lime leaves, center vein removed and cut
into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
Sugar
snap peas cut
into bite - size pieces are a fine alternative.
But recently my craving for
peas in all forms (
snap, sugar, english etc.) has had me throwing them
into my smoothies of all things.
* 1/2 pound sugar
snap peas, trimmed, strings removed * 5 ounces (6 cups) mixed salad greens * 5 scallions, thinly sliced diagonally * 2 small zucchini, thinly sliced
into ribbons with a vegetable peeler * 1/3 cup fresh basil, large leaves torn * 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) * 2 teaspoons extra-virgin olive oil * 1 teaspoon fresh lemon juice * 1/2 teaspoon finely grated fresh ginger * 1/2 teaspoon honey * Coarse salt * 1/4 teaspoon freshly ground pepper
If possible, take advantage of salads bars or make your own at home so you have control over what goes
into it — try starting with dark leafy greens like spinach and loading up on fiber - filled beans, and colorful veggies like red peppers, corn, and
snap peas.
4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally
into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar
snap peas, trimmed, cut diagonally
into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled fresh green
peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese