This is especially nice
when snow peas come up in the home garden; snap peas can be substituted.
Not exact matches
I went to the grocery store, never intending to come home with a bushel of beautiful
snow peas, but you know how
when you shop for food
when you're hungry and absolutely everything calls out to you?
When making a batch up for a party I usually blanch and split the
snow peas ahead of time, then keep refrigerated in a sealed container until ready to fill.
Variation: To add more green to the dish, add a few trimmed
snow peas to the dish
when adding the ginger in the last step.
When cooking beef and
snow peas, beef will take about 2 minutes (per batch) to brown in skillet.
Gray Areas: egg yolks, legumes with edible pods (such as green beans and
snow peas), walnut oil, macadamia nut oil, grass - fed ghee, and gluten - free alcohol
when used in cooking are gray areas.
Served alongside are some newly seasonal veggies: asparagus,
snow peas, and radishes, which are usually eaten raw but unexpectedly delightful
when quickly sautéed.
When the asparagus is ready, return the seitan to the wok along with the
snow peas, and stir until the flavors are well blended.
At the beginning of summer it was asparagus, rocket and radish, then
when asparagus went it was replaced with watercress and cucumber, and more recently
snow peas, green capsicum and celery.
When we eat green beans and similar vegetables like
snow peas, we eat the pod with the seeds — the seed contains the vast majority of the problematic elements.