Curried Snap Peas And Mushrooms Recipes

Steps:

• In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

Steps:

• saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
• ad salt and pepper to taste.
• ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
• serve with your favorite protein or on its own with buttered french bread.

Steps:

• Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 1 tablespoon oil to the skillet. Dredge 2 chicken cutlets in flour, shake off any excess and place in the skillet. Cook until golden, about 1 1/2 minutes per side; transfer to a baking dish. Repeat with the remaining 1 tablespoon oil and the other 2 chicken cutlets. Cover the dish loosely with foil; place in the oven while you prepare the vegetables.
• Add the butter to the hot skillet, then add the scallions and mushrooms; cook, stirring occasionally, until the mushrooms brown, about 4 minutes. Pour in the broth and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce thickens slightly, 3 to 4 more minutes. Stir in the snap peas and heat through; season with salt and pepper. Serve the chicken topped with the creamy vegetables.
• Photography by Antonis Achilleos

Steps:

• In large skillet, heat oil and butter to just sizzle stage. Add mushrooms and immediately toss. Mushrooms will soak up most of the oil. Season with garlic powder,salt and pepper. Cook on medium-high 3-5 minutes, stirring often.
• Add rest of seasonings and onion. Lower heat to medium. Stir well.
• Add snap peas and chicken broth. Stir well.
• Cover and simmer 5 minutes. Remove from heat and allow to finish cooking off heat, covered, without stirring another 5 minutes.
• Snap peas and onions will be crisp-tender.
• Serve.

Steps:

• Heat oil in a medium pot over medium. Cook curry paste, ginger, and lime zest, stirring, until heated through, about 1 minute. Add onion and salt and cook, stirring, until onion is soft, about 3 minutes. Add bell pepper and stir to combine. Add chicken stock and bring to a boil, then reduce heat to low and simmer until pepper is crisp-tender, about 3 minutes. Add chicken, snap peas, and coconut milk and cook over medium, being careful not to boil, until warmed through, about 5 minutes. Stir in basil and lime juice. Serve with rice or rice noodles and lime wedges alongside.

Steps:

• Cook peas according to package directions; drain.
• Meanwhile, in a skillet, sauté mushrooms and onion in butter until onion is crisp-tender.
• Stir in sugar, salt, pepper and peas.
• Cover and cook until heated through.

Steps:

• Melt butter in skillet.
• Add mushrooms and garlic.
• Saute until mushrooms are tender, about 5 minutes.
• Add frozen peas and stir to coat.
• Cover pan tightly and simmer for approx 15 minutes, or until peas are tender, stirring occasionally.
• Salt and pepper to taste.

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
• Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

Steps:

• In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
• Add the peas and mushrooms and stir-fry until crisp-tender.
• Serve Immediately.