Polynesian Pea Pods Recipes

PEA PODS WITH ONION

Steps:

• Place the pea pods and water in a microwave-safe bowl; cover and cook on high for 3-5 minutes or until crisp-tender. Meanwhile, in a small skillet, cook onion in 2 tablespoons butter over medium heat until crisp-tender., Drain peas; add to onion mixture. Add salt, pepper and remaining butter; toss to coat. Cook and stir until heated through.

STIR FRIED PEA PODS

Steps:

• Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
• Drain bamboo shoots, water chestnuts and mushrooms.
• Preheat wok, on high and add oil.
• Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
• Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
• Stir in bouillon mixture and continue cooking until thickened and bubbly.
• Remove to serving platter and garnish with cashew nuts if desired.

SESAME PEA PODS

Steps:

• In 10-inch skillet, heat oil over medium-high heat.
• Add pea pods and sesame seed; cook about 2 minutes, stirring frequently, until pea pods are crisp-tender.
• Stir in bell pepper. Cook about 2 minutes, stirring frequently, until bell pepper is crisp-tender.

POLYNESIAN HAM AND RICE

Steps:

• Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
• Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.

PEA PODS WITH FRESH MUSHROOMS

Steps:

• Snip off ends of pea pods; wash, leave in colander.
• Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
• Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

GLAZED CARROTS AND PEA PODS

Steps:

• Bring a large pan of water to a boil. Add the carrots and cook until they are tender crisp, about 10 to 12 minutes. Add the pea pods to the carrots and cook until they are tender crisp, about 5 to 6 minutes more. Drain vegetables and set aside.
• Melt butter in same pan. Stir in cornstarch. Return carrots and pea pods to the pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

POLYNESIAN PORK STIR-FRY

Steps:

• Cook coconut in 10-inch nonstick skillet over medium heat 2 to 3 minutes, stirring constantly, just until golden brown. Remove from skillet.
• Spray same skillet with cooking spray. Cook pork, onion, gingerroot and salt in skillet over medium-high heat, stirring occasionally, until pork is brown. Stir in sweet potato and frozen pea pods. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until potato is tender.
• Stir in stir-fry sauce, pineapple juice and honey until pork mixture is coated. Stir in pineapple; cook until heated through. Sprinkle each serving with coconut.

CROCK POT BEEF AND PEA PODS

Steps:

• Combine steak in Crock Pot with beef broth, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
• Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water. Cook on high for 15 minutes or until thickened.
• During last 5 minutes of cooking time, add the water chestnuts, bamboo shoots, bean sprouts and pea pods.
• Serve over hot cooked rice.

POLYNESIAN PEA PODS

Steps:

• Cook pea pods in boiling salted water until crisp-tender, about 3 minutes.
• Melt margarine in saucepan; cook and stir pineapple until hot.
• Add pea pods; toss and heat.