GINGERED SNOW PEAS
SERVES 4
1 pound fresh snow peas
2 teaspoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ginger
2 tablespoons dry sherry
Clean snow peas, trimming if necessary. In large skillet, heat the oil over medium heat; stir in snow peas, garlic and ginger. Saute for 1-2 minutes, until peas are tender. Toss with sherry and serve immediately.
(substitute snap peas)
Green Beans with Sun-Dried Tomatoes
yeah I know - just substitute snap peas for green beans!
1 lb fresh green beans
1 med onion
3 oz sun-dried tomatoes chopped
1 tablespoon roasted chopped garlic
2 tablespoon olive oil
Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired doneness
Pork Stir Fry
* 2 tablespoons soy sauce
* 1 tablespoon cornstarch
* 1 tablespoon water
* 1 pound pork tenderloin, cubed
* 1 lime, juiced
* 1 tablespoon soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon cornstarch
* 3 teaspoons dark sesame oil
* 1 tablespoon peanut oil
* 3 teaspoons minced fresh ginger root
* 2 green chile peppers, chopped
* 1/2 cup julienned carrots
* 1/2 cup sugar snap peas, julienned
* 2 teaspoons chili oil
* 1/4 cup chopped green onions
* 1/4 cup finely chopped peanuts
1. In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes.
2. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside.
3. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender.
4. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
Snap Peas
* 1/2 pound sugar snap peas
* 1 tablespoon olive oil
* 1 tablespoon chopped shallots
* 1 teaspoon chopped fresh thyme
* kosher salt to taste
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.