Snow Pea Asparagus Stir Fry Recipes

ONE-PAN CHICKEN & ASPARAGUS BAKE

Steps:

• Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap.
• Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.
• Arrange on one half of a large rimmed baking sheet.
• Arrange potatoes and carrots in a single layer on the other half of the pan.
• Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bake for 15 minutes.
• Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Remove the pan from the oven; switch the oven to broil.
• Stir the potato-carrot mixture; arrange asparagus in the center of the pan.
• Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
• Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes.
• Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

SNOW PEA STIR FRY

Steps:

• In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

BEEF, SNAP PEA, AND ASPARAGUS STIR-FRY

Steps:

• In a small bowl, combine soy sauce, vinegar, and sugar. Season steak with salt. In a large skillet or wok, heat oil over high. Cook steak, undisturbed, until brown on one side, 2 minutes (do not overcrowd pan). Flip and cook until cooked through, 30 seconds. Transfer to a bowl.
• Add asparagus, snap peas, garlic, and ginger to skillet. Cook, stirring constantly (add a little water if pan gets too dark), until vegetables are crisp-tender, about 4 minutes. Add soy mixture and cook until fragrant, about 10 seconds. Remove skillet from heat and stir in lemon juice and basil. Toss steak with vegetables; serve with rice and lemon wedges if desired.

SNOW PEA STIR-FRY

Steps:

• In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
• Add to skillet, bring to a boil.
• Cook and stir for 1-2 min or until thickened.

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

FLANK STEAK WITH SNAP-PEA AND ASPARAGUS STIR-FRY

Steps:

• Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season steak with salt and pepper; cook 4 to 6 minutes per side for medium-rare. Transfer to a plate, and tent with foil (reserve skillet).
• Place snap peas, asparagus, garlic, red-pepper flakes, and 1/4 cup water in skillet. Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes. Add soy sauce and vinegar; toss to combine.
• Slice steak thinly across the grain. Serve steak, vegetables, and rice drizzled with pan juices.

ASIAN ASPARAGUS AND SUGAR SNAP PEA STIR FRY

Steps:

• In a small pan, boil water. Add salt and asparagus and cook for 1-3 minutes depending on how thick the asparagus stems are.
• Immediately immerse the asparagus in the ice water to stop further cooking and drain.
• In a saute pan, heat sesame oil and sauté sugar snap peas and red pepper until the vegetables are tender but still crisp.
• Add asparagus, corn (if using), tamari, sake, salt and pepper. Sauté until all the vegetables are heated through.
• Transfer to dishes, sprinkle sesame seeds, infuse love and serve!