Asian Snow Pea Toss Recipes
TWISTED SNOW PEA TOSS
Found this recipe on one of those grocery recipe cards from the produce section. This is a very different twist on an Asian dish in my opinion by using the black beans with the snow peas and edamame (baby soybeans). I could not find seasoned rice vinegar so I used plain rice vinegar...maybe I don't understand what they are calling for with that ingredient.
Provided by HokiesMom
Categories < 30 Mins
Time 20m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together marmalade, oil, vinegar and ginger and set aside.
- In a large bowl combine the black beans, bell pepper and green onions and set aside.
- Cook edamame in large pan of boiling water according to package directions. Add snow peas to pan during the last 2 minutes of cooking. Drain and rinse with cold water.
- Add edamame, snow peas and reserved dressing to the bean mixture; tossing to coat. Season with salt and pepper to taste. Add orange sections and lightly toss. Serve immediately.
KUNG PAO SNOW PEAS
Stir-frying retains the sweetness and crunch of these low-calorie snow peas. A blend of soy sauce, ginger, chiles and sesame oil, store-bought kung pao sauce adds heat and flavor to this dish without adding a lot of fat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat a wok or large skillet over high heat and add the oil. Add the onions and stir-fry until just wilted, about 30 seconds. Add the snow peas and stir-fry until nearly crisp-tender, about 2 minutes more. Add the sauce and stir-fry to coat, about 1 minute.
- Transfer to a platter or large bowl, sprinkle with the nuts and serve.
SNOW PEAS AND SOBA NOODLES
Make and share this Snow Peas and Soba Noodles recipe from Food.com.
Provided by Mulligan
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the peanut butter for 10 seconds in a microwave to make it easier to mix. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, half the garlic and ginger, salt and pepper. Whisk together. Whisk in the sesame oil and broth. Set aside.
- Heat the canola or peanut oil in a wok or a large, heavy skillet over medium-high heat, and add the snow peas. Stir-fry for one to two minutes, and add the scallions and remaining garlic and ginger. Stir-fry for 20 seconds, and add the tofu (if using). Stir-fry for one to two minutes, then stir in the noodles and sauce. Toss together until the noodles are hot, and remove from the heat. Add the radishes and cilantro, stir together, and serve.
- Variation: Substitute thinly sliced cooked chicken breast for the tofu.
- Advance preparation: You can cook the noodles up to three days ahead. Toss them with 1 teaspoon canola oil and refrigerate. The ingredients for the sauce can be combined several hours before you make the stir-fry.
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