Cashew Snow Pea Stir Fry Recipes

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CHICKEN STIR FRY WITH SNOW PEAS AND CASHEW NUTS



Chicken Stir Fry with Snow Peas and Cashew Nuts image

Make and share this Chicken Stir Fry with Snow Peas and Cashew Nuts recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

500 g chicken thigh pieces, sliced
1 tablespoon cornflour
1/3 cup dry sherry
1/3 cup chicken stock
1 tablespoon soy sauce
2 tablespoons oil
1 clove garlic, chopped
2 teaspoons ground ginger
3 small onions, quartered
snow peas, topped and tailed (a handful)
60 g unsalted cashews

Steps:

  • Mix together the cornflour, sherry, stock, and soy sauce.
  • Set aside.
  • Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
  • Add the chicken and stir fry until lightly brown.
  • Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
  • Add snow peas and cashew nuts and cook 1 minute more.
  • Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
  • Pile onto serving dish and serve with rice.

CASHEW-SNOW PEA STIR-FRY



Cashew-Snow Pea Stir-Fry image

Modified from EatingWell: May/June 2010. Radishes add a burst of color to this easy snow pea stir-fry and cooking them tames their spiciness.

Provided by KerfuffleUponWincle

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chili sauce (with garlic)
2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
3 cups snow peas (about 9 ounces, trimmed)
3/4 cup trimmed and quartered radish (about 1 bunch)
4 scallions (cut into 1/2-inch pieces)
3 tablespoons unsalted cashews (toasted ~ or substitute peanuts)

Steps:

  • Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
  • Heat oil in a wok or large skillet over medium-high heat.
  • Add ginger; cook until fragrant, about 30 seconds.
  • Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes.
  • Add the sauce mixture and stir to coat well.
  • Remove from the heat; stir in cashews.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS



Crispy Tofu With Cashews and Blistered Snap Peas image

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

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

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.

SNOW PEA STIR FRY



Snow Pea Stir Fry image

When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons slivered almonds
2 tablespoons butter
1 package (6 ounces) fresh or frozen snow peas, thawed
1-1/2 cups sliced mushrooms
1-1/2 teaspoons cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon soy sauce

Steps:

  • In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER



Spicy Pork and Cashew Stir-Fry with Snow Peas and Red Pepper image

Categories     Wok     Ginger     Nut     Pepper     Pork     Vegetable     Stir-Fry     Dinner     Cashew     Bell Pepper     Summer     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon medium-dry Sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons Asian sesame oil
3/4 lb boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4-inch-thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews
Accompaniment: rice

Steps:

  • Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
  • Stir together sugar and remaining 2 tablespoons soy sauce.
  • Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
  • Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

CASHEW CHICKEN STIR-FRY



Cashew Chicken Stir-Fry image

For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery (1/2-inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1-1/2 cups cashews
Hot cooked rice, optional

Steps:

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.

Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.

SHRIMP AND SNOW PEA STIR-FRY



Shrimp and Snow Pea Stir-Fry image

A great shrimp stir-fry! Serve with steamed rice.

Provided by Amanda

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 4

Number Of Ingredients 9

1 tablespoon canola oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 red bell pepper, thinly sliced
1 cup snow peas
4 scallions, thinly sliced
1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 teaspoons sesame oil

Steps:

  • Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g

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