Pacific Northwest Stir Fried Asparagus Sugar Snap Peas Recipes

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

Steps:

• In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
• Immediately immerse the asparagus in the ice water to stop further cooking and drain.
• In a saute pan, heat sesame oil and sauté sugar snap peas and red pepper until the vegetables are tender but still crisp.
• Add asparagus, corn (if using), tamari, sake, salt and pepper. Sauté until all the vegetables are heated through.
• Transfer to dishes, sprinkle sesame seeds, infuse love and serve!

Steps:

• Pat steak dry with paper towels. Slice meat crosswise as thinly as possible and place in a medium bowl. Add cornstarch, 1 Tbsp. soy sauce, and 1 Tbsp. oil and toss with tongs to coat meat.
• Toss asparagus, sugar snap peas, ginger, and three-fourths of scallions in another medium bowl.
• Stir oyster sauce, mirin, vinegar, and remaining 1 Tbsp. soy sauce in a measuring glass or small bowl to combine.
• Heat 2 Tbsp. oil in a large skillet, preferably stainless steel, over medium-high. Cook vegetable mixture, shaking skillet often to move them around, just until asparagus is tender but still retains a hint of crunch, about 3 minutes. Return vegetables to bowl.
• Heat remaining 1 Tbsp. oil in skillet over medium-high. Add steak, arranging slices in a single layer, and cook, undisturbed, until undersides are browned, about 3 minutes. Using a thin metal spatula, scrape bottom of skillet and loosen meat. Add cooked vegetables and sauce to skillet and cook, tossing constantly, until meat is cooked through and sauce is thick and bubbling, about 2 minutes. Let cool slightly; season lightly with salt.
• Serve stir-fry over rice, topped with remaining scallions.

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

Steps:

• Trim asparagus and snap peas.
• Chop both down to 1-2 inch pieces.
• Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
• season with salt and pepper.
• EASY and done!

Steps:

• Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
• Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
• In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
• Sprinkle with seasonings to taste - be generous!
• Continue to cook for 3 more minutes or until veggies are cooked but crispy.
• Transfer to a heated dish and serve immediately.

Steps:

• In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
• Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
• In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
• Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
• Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

Steps:

• Cut steak into thin strips and place in a large bowl with sherry, sesame oil, gingerroot, and garlic. Marinate 15 minutes.
• Cut green onions into 1/2-inch pieces, trim asparagus and cut into 1-inch lengths.
• Heat wok over medium-high heat and add safflower oil.
• Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven.
• Add steak AND marinade to wok, stir-frying for 3 minutes.
• In a small bowl combine oyster sauce and arrowroot.
• Add to steak and cook for 1 minute.
• Add vegetable mixture and cook for 1 minute, stirring constantly.
• Toss in snow peas, cover wok, and cook for 1 minute.
• Serve immediately.

Steps:

• Remove any stems from peas. Heat oil in wok or large skillet. Stir-fry peas until bright green and crisp-tender.
• Remove from heat, dust with scallions, sesame seeds and salt to taste. Serve.

Steps:

• 1. In large skillet,melt butter.
• 2. Add bouillon, celery salt and pepper; mix well.
• 3. Add asparagus and toss to coat. Cover and cook 2-12 minutes or until desired tenderness. Stir in soy sauce. Serve immediately.

Steps:

• Clean asparagus and snap off tough ends, leave whole.
• Heat skillet and olive oil (use skillet with lid).
• Add asparagus and cook on medium-low heat (so that asparagus doesn't burn) Turning asparagus occasionally.
• Add garlic and salt to taste, Cook asparagus to tender crisp.
• serve.

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.