SUGAR SNAP PEAS WITH SESAME
Steps:
- Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.
STIR-FRIED BEEF AND SUGAR SNAP PEAS WITH SESAME OIL AND SEEDS
Steps:
- 1. In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside. 2. Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish. 3. In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch. 4. 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. 5. 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.
STIR FRIED SUGAR SNAP PEAS
Living in China, I had to adapt to some foods I hadn't eaten before. Sugar snap peas have become one of my favorites, and while trying new concoctions, I came up with this delicious and easy recipe! Easy, green, and tasty - three of my favorite things!
Provided by mecook
Categories Side Dish Vegetables
Time 18m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 8.7 g, Fat 6.8 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 451.4 mg, Sugar 0.2 g
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
STIR-FRIED BEEF AND SUGAR SNAP PEAS
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 broth, Madeira, 2 tablespoons water and 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, 1 minute. Add peas and chicken broth mixture, lower heat to medium and cover for 2 minutes. Transfer beef and juices to skillet and stir fry 2 minutes. Serve over rice, garnish with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
SUGAR SNAP PEA STIR-FRY
Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 60 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SESAME SHRIMP STIR-FRY
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Provided by Debbie
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g
TASTY BEEF & SUGAR SNAP STIR FRY
This is a quick & easy stir fry using beef - adapted from a recipe in the March/April edition of the Morrisons magazine. Time to make doesn't include overnight marinating.
Provided by Um Safia
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the strips of beef in a shallow, non metallic dish. Mix the soy sauce vinegar, honey, garlic & ginger together & pur over the beef. Cover, place in the refridgerator & marinate over night or for at least 1 hour.
- Heat the oil in a wok or deep frying pan & add the sugar snap peas & mushrooms. Stir fry for 3-4 minutes, then remove vegetables with a slotted spoon & set aside.
- Remove the beef from the marinade & add to the wok / pan. Stir fry for 2-3 minutes, then add the vegetables along with the marinade & spring onions to the wok.
- Stir fry for 1 minute. Divide between 4 bowls, serve with noodles & scatter the sesame seeds over the top of each portion.
Nutrition Facts : Calories 488, Fat 33.8, SaturatedFat 11.4, Cholesterol 110.2, Sodium 381.8, Carbohydrate 11.3, Fiber 2.4, Sugar 5.9, Protein 34.7
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