SPICY WOK-CHARRED SNOW PEAS
High-heat stir-fries are ideal for peas - either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas' sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don't have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.
Provided by David Tanis
Categories main course, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.
- Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
- Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY SNOW PEAS
"I got the recipe for Spicy Snow Peas from a girlfriend," recalls Marianne Bauman in Modesto, California. "We tried it and liked it. It's a great way to add more veggies to a meal and the spicy flavor makes a nice complement to so many entrees."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute onion and garlic in butter for 2-3 minutes or until onion is crisp-tender. Add the snow peas, basil and pepper flakes; cook and stir for 2-3 minutes or until peas are tender.
Nutrition Facts :
SPICY SAUTéED SNOW PEA TIPS
Snow pea tips are sweet and earthy and work well when paired with minced hot peppers and garlic.
Provided by Kylie Perrotti
Categories Side Dish
Number Of Ingredients 8
Steps:
- In a wide skillet or wok, heat the 1 tablespoon neutral cooking oil over medium-high until very hot. Add the yellow onion and cook, stirring regularly, for 8 minutes until softened and beginning to brown. Add the scallions, minced Thai chili peppers, and the garlic and cook for 1 minute until fragrant.
- Add the snow pea tips and the mirin and cover for 2-4 minutes until the greens begin to wilt.
- Remove the lid and toss to combine everything in the skillet. Be careful not to overcook the greens. Season with salt and pepper.
- Transfer the pea tips to a plate and keep warm.
- Serve the sautéed snow pea tips with rice, beef, or as a side dish. Enjoy!
Nutrition Facts : Calories 52 kcal, Carbohydrate 5 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 22 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPICY SNOW PEAS WITH SICHUAN PEPPER
In this simple stir-fry, Sichuan peppercorns provide their unique tongue-tingling heat while fresh chilies add a more direct spiciness. Either snow peas or...
Categories Sides
Time 25m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the snow peas, chilies and shallots, then cook, stirring occasionally, until the peas are tender-crisp and well-charred, 5 to 6 minutes. Add the Sichuan pepper and cook, stirring, until fragrant, about 1 minute. Off heat, stir in the soy sauce. Transfer to a serving dish and sprinkle with salt.
SPICY CHICKEN AND SNOW PEAS
Make and share this Spicy Chicken and Snow Peas recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook rice according to package directions, omitting salt and fat. Keep warm.
- Combine sugar and next 4 ingredients (through ginger) in a small bowl.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan. Add carrots and pepper to pan; sauté 2 minutes.
- Add chicken and peas to pan; sauté 1 minute. Transfer chicken mixture to a large bowl; stir in salt.
- Return pan to heat. Add soy sauce mixture to pan; bring to a boil.
- Cook until reduced to 1/4 cup (about 1 1/2 minutes), stirring constantly.
- Arrange about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups chicken mixture.
- Drizzle 1 tablespoon sauce over each serving; sprinkle each serving with about 4 teaspoons peanuts.
Nutrition Facts : Calories 392.3, Fat 13.2, SaturatedFat 2.6, Cholesterol 58.8, Sodium 679.4, Carbohydrate 40.5, Fiber 4.7, Sugar 12.4, Protein 28.5
SPICY SCALLOP AND SNOW PEA STIR-FRY
It's scallops season here in Maine! Our local supermarket chain (Hannaford's) included the following recipe in their monthly magazine. Outstanding!
Provided by lecole54
Categories Chinese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
- Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
- Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.
SPICY SHRIMP WRAPPED IN SNOW PEAS
Categories Ginger Appetizer Sauté Super Bowl Low Carb Low Fat Low Cal Shrimp Winter Healthy Sugar Snap Pea Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 20
Number Of Ingredients 10
Steps:
- Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; toss to blend. Cover and refrigerate at least 1 hour and up to 4 hours.Bring medium pot of salted water to boil. Add snow peas; cook just until crisp-tender, about 45 seconds. Drain. Rinse with cold water. Drain; pat dry. Transfer to bowl. Drizzle sesame oil and sesame seeds over; toss to coat. Set aside.
- Heat large nonstick skillet over medium-high heat. Add shrimp mixture and sauté 3 minutes. Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute. Transfer to plate and cool completely.
- Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (Can be prepared 6 hours ahead. Cover and refrigerate.) Serve slightly chilled or at room temperature.
SPICY SHRIMP WITH SNOW PEAS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
- Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
- Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
- Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET AND SPICY SHRIMP RECIPE BY TASTY
Here's what you need: Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp, cornstarch, red pepper flakes, kosher salt, soy sauce, rice vinegar, honey, lime juice, mango juice, vegetable oil, fresh ginger, red fresno chile, scallions, asparagus, snow pea, water, fresh thai basil, rice, red fresno chile, roasted cashew,
Provided by Walmart
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, toss the Great Value™ Frozen Raw Large Peeled and Deveined Tail-Off Shrimp with the cornstarch, red pepper flakes, salt, and 1 tablespoon soy sauce until evenly coated.
- In a medium bowl, whisk together the remaining 2 tablespoons soy sauce, the rice vinegar, honey, lime juice, and mango juice until well combined.
- Heat 1 tablespoon of vegetable oil in a large wok or nonstick skillet over high heat. When the oil is shimmering, add the ginger, diced Fresno chile, and scallions, and cook, stirring frequently, until the scallions are starting to brown, about 2 minutes.
- Add the asparagus, snow peas, and water, and cook, stirring frequently, until the water has evaporated and vegetables are bright green and tender-crisp, about 4 minutes. Transfer the vegetables to a large bowl and set aside.
- Heat the remaining tablespoon of oil in the pan. Add the shrimp in a single layer and cook without disturbing for about 1 minute, or until golden brown on the underside, then toss and cook for another 2-3 minutes, until cooked through and opaque.
- Add the soy-mango sauce and cook for 1 minute, until the sauce is starting to bubble and thicken. Add the cooked vegetables and basil, and toss in the pan for another 30 seconds, until the sauce is thick and the vegetables are coated.
- Serve the shrimp over rice and top with sliced Fresno chile, chopped cashews, and a drizzle of sriracha, if desired.
- Enjoy!
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