Ginger Snow Peas And Peppers Recipes

GINGER SNOW PEAS AND PEPPERS

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add snow peas and bell peppers. Cover, and cook until crisp-tender, 2 to 4 minutes. Rinse under cold water; drain well.
• In a serving bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Add snow peas and peppers; toss.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

GINGERED SNOW PEAS

Steps:

• Place peas and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain., Combine the butter, ginger and salt. Drizzle over the peas; toss to coat.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

GINGER PORK AND SNOW PEAS

Steps:

• Cook rice in microwave as directed on package.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork; cook 8 to 10 minutes, turning occasionally, until no longer pink. Remove pork from skillet; cover to keep warm.
• Add 2 tablespoons water, bell pepper and pea pods to skillet. Cook and stir over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in stir-fry sauce. Return pork to skillet; heat until hot. Serve pork mixture over rice.

SNOW PEAS WITH GINGER

Steps:

• Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
• Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.

SHRIMP WITH GINGER AND SNOW PEAS

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
• Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

RICE NOODLES WITH GINGER AND SNOW PEAS

Steps:

• Soak or prepare the rice noodles according to the package directions.
• Drain and set aside.
• Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
• Add the scallions, chili, carrots and snow peas.
• Cook, stirring, for 2 minutes.
• Stir in the salt.
• Add the noodles and toss to coat.
• Remove from the heat.
• Stir in the sesame and chili oil.
• Garnish with cilantro or parsley.
• Serve at once.
• Enjoy!

SUGAR SNAP PEAS WITH GINGER AND GARLIC

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.

CHICKEN WITH GINGER AND SNOW PEAS

Steps:

• Put the cornstarch in a small bowl. Add 1/2 cup broth, the soy sauce, and pepper, whisking to dissolve the cornstarch. Set aside.
• In a large, heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the chicken for 4 minutes, stirring frequently.
• Stir in the snow peas, garlic, and gingerroot. Cook for 3 minutes, stirring constantly.
• Add the broth mixture. Cook for 2 to 3 minutes, or until the sauce thickens and the chicken is no longer pink in the center, stirring constantly. If the mixture begins to burn, remove from the heat for a moment or stir in the remaining 1 to 2 tablespoons broth.
• Nutrition Information
• (Per serving)
• Calories: 168
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 66mg
• Sodium: 157mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 1g
• Protein: 28g
• Calcium: 32mg
• Potassium: 388mg
• Dietary Exchanges
• 1 vegetable
• 3 very lean meat