Steamed Broccoli And Snow Peas Recipes

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BROCCOLI AND SNOW PEA STIR-FRY



Broccoli and Snow Pea Stir-Fry image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

JAMEY'S RESTAURANT STYLE BEEF AND BROCCOLI



Jamey's Restaurant Style Beef and Broccoli image

This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!

Provided by Mema T

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h10m

Yield 4

Number Of Ingredients 13

⅓ cup dry sherry
⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
3 tablespoons vegetable oil, plus more if needed
1 thin slice fresh ginger root
1 clove garlic, minced
1 pound broccoli, cut into florets
1 (16 ounce) can sliced mushrooms, drained
8 ounces snow peas

Steps:

  • Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
  • Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 23.2 g, Cholesterol 73.5 mg, Fat 23.2 g, Fiber 7.2 g, Protein 36.6 g, SaturatedFat 5.8 g, Sodium 916.2 mg, Sugar 7.5 g

STEAMED BROCCOLI AND SNOW PEAS



Steamed Broccoli and Snow Peas image

Want to make this recipe ahead? Cut the vegetables and refrigerate in separate airtight containers (line vegetables with damp paper towels), for up to one day.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 30m

Number Of Ingredients 6

1/3 cup oyster sauce
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
Coarse salt
1 1/2 pounds broccoli, florets cut into bite-size pieces, stems trimmed, peeled, and cut crosswise 1/4 inch thick
12 ounces snow peas, ends trimmed

Steps:

  • Make brown sauce: In a large bowl, whisk together oyster sauce, vinegar, and sesame oil until combined; season with salt.
  • In a large pot fitted with a steamer basket, bring 1 inch of water to a boil over medium-high heat. Add broccoli to basket in a single layer. Cover; steam until crisp-tender, about 2 minutes.
  • Scatter snow peas on top of broccoli in an even layer; cover, and continue steaming until snow peas are bright green, about 1 minute more. Add broccoli and snow peas to bowl with sauce; toss to coat. Serve immediately.

Nutrition Facts : Calories 66 g, Fat 1 g, Fiber 3 g, Protein 4 g

BROCCOLI, CARROT AND SNOW PEA SLAW



Broccoli, Carrot and Snow Pea Slaw image

Provided by Molly O'Neill

Categories     side dish

Time 1h10m

Yield Four servings

Number Of Ingredients 9

12 medium-size broccoli stems, trimmed, peeled and julienned
5 medium-size carrots, trimmed, peeled and julienned
2 cups snow peas, trimmed and julienned
1 teaspoon cracked coriander seeds
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
2 tablespoons plus 1 teaspoon fresh lemon juice
1 teaspoon olive oil
1 1/2 teaspoons salt

Steps:

  • Bring a large pot of water to a boil. Add the broccoli, carrots and snow peas and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Place in a large bowl. Add the remaining ingredients and toss to coat. Let stand for 1 hour. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 2 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 622 milligrams, Sugar 8 grams

SIMPLE BABY BOK CHOY AND SNOW PEAS



Simple Baby Bok Choy and Snow Peas image

This is a flavorful and quick side dish to serve with your Asian meal. The recipe is adapted from The Steamy Kitchen Cookbook by Jaden Hair.

Provided by PanNan

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon peanut oil
2 garlic cloves, finely minced
1 teaspoon grated fresh ginger
3/4 lb baby bok choy, leves separated
1/2 lb snow peas
1/2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
2 tablespoons oyster sauce
1/2 teaspoon sesame oil

Steps:

  • Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
  • Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

CARROTS AND SNOW PEAS



Carrots and Snow Peas image

This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1-3/4 cups sliced fresh carrots
2 tablespoons butter
2-3/4 cups fresh snow peas
1 shallot, minced
1/4 teaspoon salt
1 tablespoon sherry or chicken broth

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.

Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

SESAME CHICKEN WITH BROCCOLI AND SNOW PEAS



Sesame Chicken with Broccoli and Snow Peas image

Make and share this Sesame Chicken with Broccoli and Snow Peas recipe from Food.com.

Provided by Kaccy G.

Categories     Chicken

Time 1h35m

Yield 3 serving(s)

Number Of Ingredients 11

1 tablespoon sesame seeds
2 tablespoons low sodium soy sauce
2 tablespoons water
1 1/2 teaspoons brown sugar, firmly packed
1/8 teaspoon ginger
1 clove garlic, finely chopped
1 green onion
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
1/2 cup fresh snow pea
1 cup fresh broccoli, chopped
2 cups cooked rice

Steps:

  • Prepare rice according to direction on package, omit salt.
  • Set aside and keep warm.
  • Toast sesame seeds in 350F oven about 2 minutes or until light golden brown.
  • In mixing bowl combine soy sauce, water, sugar, sesame seeds, ginger, garlic, and onions.
  • Add chicken, coat thoroughly.
  • Cover tightly and refrigerate about 1 hour.
  • Place chicken and marinade in single layer in bottom of 8x8x2 inch baking pan.
  • Broil 6 inches from heat about 6 minutes or until golden brown.
  • Mix in broccoli and snow peas.
  • Continue broiling about 4 minutes or until vegetables are hot and crisp but tender.
  • Serve immediately over hot rice.

Nutrition Facts : Calories 344.2, Fat 3.4, SaturatedFat 0.7, Cholesterol 65.8, Sodium 497.9, Carbohydrate 44.7, Fiber 3, Sugar 3.7, Protein 32

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