Snow Peas With Water Chestnuts Recipes

SNOW PEAS WITH WATER CHESTNUTS

Steps:

• Wash fresh snow peas if using; trim the ends and string.
• Defrost snow peas and dry on paper towels.
• Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
• Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.

STIR FRY SNOW PEAS & WATER CHESTNUTS

Steps:

• Bring the broth to a boil in a wok or skillet.
• Toss in the peas cover and cook for 1-2 minutes (do not over cook the peas), shake the pan a couple of times.
• The peas should be crisp and bright green.
• Add sesame oil and water chestnuts, continue to cook for 2 more minutes.
• Serve immediately.

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a glass measuring cup whisk mayo, yoghurt, horseradish, lemon juice and sriracha together, add grated ginger, cover and refrigerate until needed.
• Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat, put into a bowl.
• Remove the dressing from the fridge, pour over the crab pieces, mix well, taste for seasoning, cover and refrigerate.
• Remove ends and strings from snow peas, put a steamer basket over boiling water, steam snow peas for one minute, remove and plunge into ice water to set the color. Remove, pat dry and slice on the bias into julienne strips, put in a large salad bowl.
• Open the can of water chestnuts, drain and pat dry. Stack the slices and cut into match sticks, add to the bowl with the snow peas.
• Open the can of pineapple chunks, drain well, reserving juice for another use, add to the bowl with the veggies. Remove seeds from the jalapeno, mince and add to the bowl as well, mix.
• Take the crab salad from the fridge, fold the veggie medley in, use as much of it as desired, mix well; add salt and more lemon juice if needed. To serve, line salad plates with lettuce and mount the crab salad on top, sprinkle with minced jalapeno.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

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.

CASHEW CHICKEN WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a mixing bowl add chicken meat, salt, pepper, sugar, egg white, sesame oil, oil and cornstarch and combine well and set aside for 10 minutes.
• Preheat 14" wok with oil over a high heat and add in the marinade chicken, ginger, shallot and garlic; stir fry until the chicken about halfway cooked.
• Add in the chicken broth and bring to a boil. Turn off heat and add in snow pea and water chestnuts and stirring the mixture the green onion and cashew nuts.