ASIAN SNOW PEA TOSS
My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. - Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHICKEN AND SNOW PEAS
A simple,tasty, and quick version of a popular Chinese Style recipe.
Provided by REBECCAROD
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g
CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS
Provided by Pierre Franey
Categories dinner, lunch, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
- In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
- In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
- Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
- Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 20 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
PEPPER PEA SALAD
Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CHICKEN AND SNAP PEA WILD RICE SALAD
I learned how to harvest wild rice last fall and enjoy recipes to use the nutritious grass. This is a filling, flavorful dish.
Provided by Stacey
Categories Salad Grains Rice Salad Recipes
Time 5h15m
Yield 10
Number Of Ingredients 17
Steps:
- Bring the wild rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Scrape into a mixing bowl, and refrigerate until cold.
- Whisk the vinegar, mustard, sugar, salt, garlic, dried tarragon, black pepper, and red pepper flakes in a small mixing bowl until smooth. Pour the safflower oil into the dressing in a thin, steady stream while whisking vigorously until the oil has been fully incorporated into the dressing; set aside. Stir the chicken, celery, parsley, and green onion into the cooled wild rice. Stir in the dressing until evenly blended. Cover the rice mixture, and refrigerate 4 hours to overnight.
- Bring a small saucepan of lightly salted water to a boil. Add the sugar snap peas, and cook uncovered until just tender, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the peas are cold, drain and cut into 1-inch diagonal pieces. Refrigerate until ready to serve. Stir the peas and toasted almonds into the rice mixture just before serving.
Nutrition Facts : Calories 326 calories, Carbohydrate 19.2 g, Cholesterol 31.5 mg, Fat 20.7 g, Fiber 2.6 g, Protein 15.9 g, SaturatedFat 2 g, Sodium 390.4 mg, Sugar 2.3 g
LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com.
Provided by Diana Adcock
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat 1 t.
- of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
- Cut chicken into thick strips and dust with flour/salt.
- Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
- Place chicken on pepper/snowpea mixture and pour a little sauce over it.
- Reserve the rest for the table.
- Serve with hot rice and vegetable spring rolls.
Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 1.8, Cholesterol 74.4, Sodium 804.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 28.3
CHICKEN AND SNOW PEA SALAD WITH SPICY PEANUT DRESSING
Number Of Ingredients 19
Steps:
- TO MAKE THE SALAD: In a small saucepan heat about 2 cups salted water to boiling. Add the snow peas and blanch until crisp-tender, about 1 minute. Drain and plunge into ice water to crisp. When cold, drain well and pat dry with paper towels. In a large bowl combine the snow peas with the remaining salad ingredients.TO MAKE THE DRESSING: In a food processor combine the first seven dressing ingredients and process until well blended. With the processor running slowly, add the broth to thin the dressing to a pouring consistency. Season with salt and pepper.In a small sauté pan over medium heat, toast the sesame seeds, stirring occasionally, until golden brown, about 5 minutes.Pour the dressing over the chicken and vegetables and gently fold to coat. Just before serving, sprinkle the salad with the sesame seeds and garnish with the cilantro leaves. Serve cool or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
ROASTED PEPPER AND SNOW PEA SALAD
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook snow peas in boiling salted water to cover for 2 minutes. Drain. Run cold water briefly over snow peas and drain again. Put snow peas, pepper strips and onion in a salad bowl.
- Put mustard, vinegar and cumin in a small bowl and add salt and pepper. Beat vigorously with a whisk while adding oil. Stir in the parsley and pour dressing over vegetables. Toss and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 505 milligrams, Sugar 7 grams, TransFat 0 grams
CARROT, SNOW PEA, AND RED PEPPER JULIENNE IN HONEY VINAIGRETTE
Steps:
- In a large saucepan of boiling salted water blanch carrots 1 minute. Add snow peas and cook mixture 10 seconds more. In a colander drain carrots and snow peas and rinse under cold water. Drain carrots and snow peas well.
- In a bowl stir together vinegar, mustard, and honey and add carrots, snow peas, and bell pepper, tossing to coat. Season salad with salt and pepper. Serves 2.
CHICKEN, RED PEPPER AND SNOW PEA SALAD
This is from my 365 One Dish Meals Cookbook. Try switching out the salad greens for bagged coleslaw mix.
Provided by dicentra
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat 1 tablespoon vegetable oil over medium heat.
- Add pine nuts and 1 minced garlic clove.
- Cook, stirring, until golden, 2-3 minutes.
- Remove to paper towels to drain.
- Fill the same pot ¾ full with water and heat to boiling over high heat.
- Add snow peas and red pepper and cook 1-2 minutes, until crisp tender.
- Drain and rinse under cold water.
- Drain well; return to pot.
- Add remaining 4 tablespoons vegetable oil and 2 minced garlic cloves to pot along with chicken, balsamic vinegar, lemon juice, sesame oil and salt.
- Toss until well mixed.
- Refrigerate for at least an hour or overnight before serving on salad greens.
Nutrition Facts : Calories 460.4, Fat 35.9, SaturatedFat 4.7, Cholesterol 52.5, Sodium 232.3, Carbohydrate 14.2, Fiber 4.8, Sugar 6.3, Protein 23.6
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