Sugar Snap Peas And Spinach With Ginger Recipes

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

SUGAR SNAP PEAS AND SPINACH WITH GINGER (ANNE BURRELL)

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
• Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
• Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
• Add the sugar snap peas and toss to coat in the oil.
• Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat and season with salt. Toss or stir the spinach to finish wilting then transfer to a serving bowl.

GINGERED SUGAR SNAP PEAS - AUSTRALIA

Steps:

• Remove tip of each sugar snap pea; pull string from side and set aside until needed.
• In large skillet, heat vegetable oil over medium heat; fry garlic and ginger until fragrant, for 1 minute.
• Add peas and 2 tbsp water; cover and steam until tender-crisp, for 4 minutes.
• Sprinkle with sesame oil, salt and pepper.
• 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.

PASTA WITH SNAP PEAS, BASIL, AND SPINACH

Steps:

• In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
• Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

SUGAR SNAP PEAS WITH MINT

Steps:

• Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.

BASMATI RICE WITH SUGAR SNAP PEAS AND GREEN CHILES

Steps:

• Heat 1/2 tablespoon oil over moderate heat in a 3-quart heavy saucepan until hot but not smoking, then cook white parts of scallions and mustard seeds, stirring frequently, until scallions are softened, 1 to 2 minutes. Add rice and cook, stirring, 1 minute. Add water and salt and bring to a boil. Cook over low heat, covered, until rice is tender and water is absorbed, about 15 minutes. Remove from heat and fluff rice with a fork, then let stand, covered, 5 minutes.
• While rice is standing, heat remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then cook jalapeño and scallion greens, stirring occasionally, until they begin to soften, about 1 minute. Add snap peas and cook, stirring, until crisp-tender, 3 to 4 minutes. Toss with rice and season with salt.