Snow Peas And Carrots Recipes

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CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

Steps:

  • In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

SNOW PEA AND CARROT SAUTE



Snow Pea and Carrot Saute image

Another great recipe found in TOH Simple and Delicious. My daughters LOVE snow peas so this is a huge hit with them. Hope you enjoy it too.

Provided by HokiesMom

Categories     Vegetable

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

1 lb fresh snow pea
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute snow peas in butter for 3 minutes.
  • Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
  • Add honey, salt and pepper and heat through. Serve immediately.

SNOW PEA & CARROT SAUTE



Snow Pea & Carrot Saute image

With bright carrot strips and green snow peas, this makes a colorful dish with any entree. Short on time? You can also buy matchstick carrots at the grocery store. Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 pound fresh snow peas
1 tablespoon butter
2 medium carrots, julienned
1 garlic clove, minced
3 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Nutrition Facts : Calories 108 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 155mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SNOW PEAS AND CARROTS



Snow Peas and Carrots image

Make and share this Snow Peas and Carrots recipe from Food.com.

Provided by Lvs2Cook

Categories     Vegetable

Time 26m

Yield 6 serving(s)

Number Of Ingredients 7

3 large carrots, peeled
water
1/4 cup minced shallot
2 tablespoons butter
1 lb fresh snow pea
2 tablespoons dry sherry
salt & freshly ground black pepper, to taste

Steps:

  • Cut the carrots into slices, diagonally.
  • Bring water to a boil in a saucepan and add the carrots.
  • Simmer for 2 minutes.
  • Drain and rinse with cold water.
  • Saute the shallots in the butter in a large skillet for 1 minute.
  • Add the carrots and snow peas, turning to coat with butter.
  • Add the sherry and cook for 3 minutes, stirring frequently.
  • Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 106, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 57.2, Carbohydrate 11, Fiber 3, Sugar 4.9, Protein 2.7

STIR-FRIED SNOW PEAS AND CARROTS



Stir-Fried Snow Peas and Carrots image

This is a quick and easy way to prepare snow peas and carrots with an Asian flavor.

Provided by CKLEWIS

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 7

1 teaspoon soy sauce
1 teaspoon cornstarch
cooking spray
1 teaspoon sesame oil
½ pound snow peas
½ cup thinly sliced carrot
½ cup chicken broth

Steps:

  • Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  • Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 13.4 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 467 mg, Sugar 6.4 g

CRISPY BEEF WITH CARROTS AND SNOW PEAS



Crispy Beef with Carrots and Snow Peas image

This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!

Provided by Carla Hall

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 cup long-grain rice
12 ounces skirt steak, cut into 1/2-inch slices
1/4 cup soy sauce
1/2 cup plus 1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
1 cup plus 1 tablespoon canola oil
2 tablespoons mirin
1 tablespoon red wine vinegar
1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper
3 cloves garlic, grated
1 large carrot, peeled and sliced on a bias
3 ounces snow peas, strings removed, halved crosswise
1 scallion green, thinly sliced on a bias

Steps:

  • For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
  • Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
  • In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
  • Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
  • To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
  • Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

CARROT-SNOW PEA SALAD



Carrot-Snow Pea Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss one 10-ounce bag shredded carrots, 2 cups julienned snow peas and 4 thinly sliced scallions. Drizzle with 1/3 cup Asian sesame dressing and toss. Add 2 cups crisp chow mein noodles just before serving.

JULIENNE OF CARROTS WITH SNOW PEAS



Julienne of Carrots With Snow Peas image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/2 pound carrots, peeled and trimmed
1/2 pound snow peas, trimmed
1 tablespoon olive oil
1/2 teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons chopped scallions
Freshly ground pepper to taste

Steps:

  • Slice the carrots into julienne strips about 1 1/2 inches long.
  • Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
  • Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

BUTTERED SNOW PEAS AND CARROTS



Buttered Snow Peas and Carrots image

Categories     Side     Quick & Easy     Pea     Carrot     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
1/4 pound snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
1 tablespoon unsalted butter

Steps:

  • In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

BUTTERED SNAP PEAS AND CARROTS



Buttered Snap Peas and Carrots image

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds baby carrots, tops trimmed
1 1/2 pounds snap peas
2 tablespoons unsalted butter
Coarse salt and ground pepper
2 tablespoons chopped fresh chives

Steps:

  • In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

SNAP PEAS AND CARROTS



Snap Peas and Carrots image

Categories     Vegetable     Side     Vegetarian     Quick & Easy     Carrot     Fall     Sugar Snap Pea     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

1/2 lb baby carrots (from 1 bunch), trimmed and peeled
1/4 cup water
1/2 cup sugar snap peas, strings removed and snap peas halved lengthwise diagonally
1 tablespoon fresh orange juice
1/4 teaspoon sugar
1/2 tablespoon unsalted butter
Special Equipment
parchment paper

Steps:

  • Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

ORANGE CHICKEN WITH SNOW PEAS AND CARROTS (COOKING FOR 2)



Orange Chicken with Snow Peas and Carrots (Cooking for 2) image

If you've only had your local Chinese restaurant's version of orange chicken, you're in for a treat. This lighter, brighter take on a classic is so good, you won't be calling for takeout again.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 2

Number Of Ingredients 18

2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces
1 teaspoon soy sauce
1/4 cup cornstarch
1/2 cup vegetable oil for frying
1/3 cup orange juice
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
2 teaspoons finely chopped peeled fresh gingerroot
1 teaspoon grated orange peel
1/4 teaspoon crushed red pepper flakes
1/2 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons soy sauce
2 teaspoons unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon vegetable oil
3 oz snow peas, sliced (about 1 cup)
2 medium carrots, thinly sliced

Steps:

  • In medium bowl, toss chicken pieces and soy sauce.
  • In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
  • In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
  • Line large rimmed cookie sheet with paper towels.
  • Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
  • In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
  • In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

Nutrition Facts : Calories 580, Carbohydrate 46 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 21 g, TransFat 0 g

SLICED CARROTS AND SNOW PEAS



Sliced Carrots and Snow Peas image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/2 pound carrots
1/3 pound snow peas, trimmed
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons sesame seeds
1/4 teaspoon ground cumin
3 tablespoons chopped scallions
Salt and pepper to taste

Steps:

  • Peel and trim the carrots and slice them thin.
  • Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
  • In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 258 milligrams, Sugar 4 grams, TransFat 0 grams

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