Asian Snow Pea Toss Recipes

Steps:

• Heat a wok or large skillet over high heat and add the oil. Add the onions and stir-fry until just wilted, about 30 seconds. Add the snow peas and stir-fry until nearly crisp-tender, about 2 minutes more. Add the sauce and stir-fry to coat, about 1 minute.
• Transfer to a platter or large bowl, sprinkle with the nuts and serve.

Steps:

• In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

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.

Steps:

• In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
• Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
• Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

Steps:

• Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy.
• Set dressing aside and clean bown.
• Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage.
• Mix all vegetables with peas and toss with dressing.

Steps:

• Stir together marmalade, oil, vinegar and ginger and set aside.
• In a large bowl combine the black beans, bell pepper and green onions and set aside.
• Cook edamame in large pan of boiling water according to package directions. Add snow peas to pan during the last 2 minutes of cooking. Drain and rinse with cold water.
• Add edamame, snow peas and reserved dressing to the bean mixture; tossing to coat. Season with salt and pepper to taste. Add orange sections and lightly toss. Serve immediately.

Steps:

• In a skillet over medium heat, combine the oil and mushrooms. Stir occasionally and cook for 5 minutes.
• While mushrooms are cooking, start making the sauce by combining all sauce ingredients in a bowl and whisking until combined.
• After the mushrooms have cooked, add beef to the skillet and continue flipping occasionally until beef is browned on both sides.
• Add snow peas and kale to skillet, then slowly pour sauce over the whole skillet.
• Reduce heat to low and allow sauce to heat up while stirring occasionally for 2 minutes.
• Serve over brown rice.