BLISTERED SUGAR SNAP PEAS
Blistered sugar snap peas with cherry tomatoes and fresh lemon juice. A perfect spring vegetable side dish.
Provided by Land O'Lakes
Categories Vegetable Savory Cooking Keeping It Simple Making It Photo-Ready Side Dish
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat large skillet over high heat. Add Butter with Canola Oil, snap peas and salt. Cook, stirring occasionally, 1-2 minutes or until peas start to blister and darken in spots.
- Reduce heat to medium. Add tomatoes and shallots. Cook, stirring occasionally, 2-3 minutes or until shallots soften and begin to brown.
- Remove from heat. Stir in lemon juice. Serve immediately.
Nutrition Facts : Calories 120 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 340 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Sugar grams, Protein 4 grams
BLISTERED SNAP PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil, 1 pound snap peas and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until lightly charred and crisp-tender, about 3 minutes. Stir in 1 small sliced seeded red jalapeno, 1/3 cup chopped mint and the grated zest of 1 lime. Sprinkle with flaky sea salt.
BUTTERED SNAP PEAS
Steps:
- Cook 1 1/4 pounds sugar snap peas in boiling water until bright green, about 3 minutes; drain. Cook 1 minced shallot in a skillet with 2 tablespoons butter until soft, about 3 minutes. Whisk in a splash of water, then add the peas and cook 2 to 3 minutes. Add chopped tarragon and parsley, and salt and pepper.
SUGAR SNAP PEAS WITH GINGER AND GARLIC
Categories Wok Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Pea Spring Healthy Vegan Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
- Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.
CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS
A ginger and coconut milk reduction can coat pretty much anything that browns nicely on its own. Here, it's pieces of pan-seared tofu, but small morsels of chicken and pork will work just as well. The soy and the teaspoons of molasses give the sauce a little caramelization, and a little shine and gloss. For a fresh side, add some blistered snap peas, tossed with sliced scallions, a little mint and a splash of rice vinegar. Snow peas, green beans, broccoli or asparagus? If it's fresh and green, it'll work just fine.
Provided by Yewande Komolafe
Categories weeknight, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
- In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
- Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
- Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
- Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.
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