Snowpeas With Red Bell Pepper Recipes

Steps:

• String snowpeas, wash in cold water, drain.
• Cut red bell pepper into slivers, 3/4" long.
• Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender.
• Remove from microwave, add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking, about 1 minute.
• Sprinkle with orange juice and salt and pepper to taste; serve.

Steps:

• Roughly chop the pepper. Muddle the peppers in a cocktail shaker until they begin to liquefy. Add in the basil and continue to muddle until you see juice from the peppers in the bottom of the shaker.
• Add the simple syrup, gin and lime juice. Fill the shaker halfway with ice and shake vigorously to chill. Strain into 2 chilled martini glasses. Garnish each drink with mint leaves and serve.

Steps:

• In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snowpeas and toss to mix. Add water and cover. Cook for 3 minutes or until the snowpeas are just tender.

Steps:

• In a large skillet, saute the snow peas, red pepper, onion, garlic salt and pepper in oil and butter until vegetables are tender.

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.