FRIED SNOW PEAS RECIPES

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STIR-FRIED SNOW PEAS AND PEPPERS RECIPE | MYRECIPES



Stir-Fried Snow Peas and Peppers Recipe | MyRecipes image

Super Quick. Fresh snow peas, red bell pepper, and water chestnuts add color and crunch to this Asian-inspired accompaniment.

Provided by MyRecipes

Yield 4 servings (serving size: 3/4 cup)

Number Of Ingredients 12

Cooking spray
1 teaspoon vegetable oil
½ pound fresh snow pea pods
1?½ cups julienne-sliced red bell pepper
1 (8-ounce) can sliced water chestnuts, drained
¼ cup water
1 tablespoon low-sodium soy sauce
1 teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon chicken-flavored bouillon granules
Dash of pepper
1 teaspoon sesame seeds, toasted

Steps:

  • Coat a wok or large nonstick skillet with cooking spray; add oil. Heat at medium-high (375°) for 2 minutes. Add peas, bell pepper, and water chestnuts; stir-fry 3 to 5 minutes or until crisp-tender.
  • Combine water and next 5 ingredients; pour over vegetable mixture. Cook, stirring constantly, 1 minute or until thickened. Transfer to a bowl; sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 95 calories, CarbohydrateContent 16.8 g, FatContent 2 g, FiberContent 2.5 g, ProteinContent 2.8 g, SaturatedFatContent 0.3 g, SodiumContent 177 mg

STIR-FRIED SNOW PEAS AND ROMAINE RECIPE - TARA DUGGAN ...



Stir-Fried Snow Peas and Romaine Recipe - Tara Duggan ... image

Everyday ingredients—snow peas, romaine, capers and egg—come together brilliantly in this flavorful stir-fry from cookbook author Tara Duggan. Slideshow:  More Green Salads 

Provided by Tara Duggan

Total Time 25 minutes

Yield 4 to 6

Number Of Ingredients 9

1 large egg
2 tablespoons capers, drained
1/4 cup canola oil
1 garlic clove, thinly sliced
1 pound snow peas, trimmed
Kosher salt
Pepper
1 head of romaine lettuce (1 pound ), large leaves chopped
1 1/2 tablespoons fresh lemon juice

Steps:

  • In a small saucepan, submerge the egg in water and bring to a full boil. Remove from the heat, cover and let stand for 10 minutes. Drain the egg and cool under cold water. Peel and chop the egg.
  • Meanwhile, pat the capers thoroughly dry with paper towels.
  • In a large skillet, heat 1 tablespoon of the oil. Add the capers and cook over moderate heat, stirring, until they pop and are crispy, about 2 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.
  • In the same skillet, heat 2 tablespoons of the oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the snow peas and season with salt and pepper. Cook until the snow peas are crisp-tender, 2 minutes; transfer to a medium bowl. Add the remaining 1 tablespoon of oil and the romaine to the skillet. Stir-fry just until the lettuce is wilted, 2 minutes. Stir in the lemon juice and snow peas. Season with salt and pepper and toss well. Transfer the salad to plates. Top with the chopped egg and crispy capers and serve.

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