Snow Peas And Carrots Recipes

ORANGE CHICKEN WITH SNOW PEAS AND CARROTS (COOKING FOR 2)

Steps:

• In medium bowl, toss chicken pieces and soy sauce.
• In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.
• In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.
• Line large rimmed cookie sheet with paper towels.
• Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate.
• In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.
• In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.

CARROTS AND SNOW PEAS

Steps:

• In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

HONEY GLAZED PEA PODS AND CARROTS

Steps:

• Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
• Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

STIR-FRIED SNOW PEAS AND CARROTS

Steps:

• Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
• Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

SNOW PEA AND CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.

SNOW PEAS AND CARROTS

Steps:

• Cut the carrots into slices, diagonally.
• Bring water to a boil in a saucepan and add the carrots.
• Simmer for 2 minutes.
• Drain and rinse with cold water.
• Saute the shallots in the butter in a large skillet for 1 minute.
• Add the carrots and snow peas, turning to coat with butter.
• Add the sherry and cook for 3 minutes, stirring frequently.
• Season with salt and pepper and serve immediately.

BUTTERED SNOW PEAS AND CARROTS

Steps:

• In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

BUTTERED SNOW PEAS AND CARROTS

Steps:

• Prepare the carrots and snow peas.
• Cut the carrots crosswise on the diagonal into thin slices (about ½ cm) Cut the snow peas crosswise on the diagonal into about ½ cm pieces.
• In a large saucepan of boiling water blanch the carrots for 5 min, until they are crisp-tender (al dente).
• Add the snow peas and continue to cook for 1 min, then drain them well.
• Put the vegetables back into the pan, add the butter, then salt and pepper to taste.
• Heat the vegetables over low heat, stirring, about 2 min, or until the butter is melted.
• Sprinkle with chopped chives and serve.