Cooking Forum
This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
Sugar Snap Peas
- Thread starter jglass
- Start date
Cook Chatty Cathy
New member
Oh you lucky girl!!! They are best eaten raw!!! Just give them a quick wash and throw them into a salad of your choice and enjoy! I make a cherry tomato/sugar snap pea salad that is nothing more than cherry tomatoes cut in half, sugar snap peas cut in half, mayo, a little diced onion and a pinch of seasoned salt and VIOLA! you have a delicious little tasty salad!!!You may also steam them, or saute them in butter and just use a little salt and pepper to taste.
AND....They are wonderful to just eat fresh by themselves. I think you will love them JG!
Mama Mangia
Super Moderator
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.
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.
Mama Mangia
Super Moderator
* 1/4 pound bacon, minced
* 1 1/2 cups fresh sugar snap peas
* 2 tablespoons balsamic vinegar
* 1 tablespoon turbinado sugar, such as Sugar in the Raw
* salt and pepper to taste
1. Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
* 1 pound sugar snap peas, trimmed
* 3 tablespoons garlic flavored olive oil
* 1/4 cup low sodium soy sauce
* 1/4 teaspoon sesame oil
* 2 drops chili oil
* 1/4 teaspoon packed brown sugar
* 2 tablespoons toasted sesame seeds
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
* 8 ounces uncooked thin spaghetti
* 1 (10 ounce) package julienned carrots
* 8 ounces sugar snap peas
* 2 cups cubed, cooked chicken
* 1 (11 ounce) can mandarin oranges, drained
* 1/2 cup stir-fry sauce
1. Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
* 1 1/2 cups fresh sugar snap peas
* 2 tablespoons balsamic vinegar
* 1 tablespoon turbinado sugar, such as Sugar in the Raw
* salt and pepper to taste
1. Cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. Remove with a slotted spoon and set aside, leave the bacon fat in the skillet. Add the sugar snap peas, and toss to coat with the fat. Cook and stir until just cooked through, about 5 minutes. Pour in the balsamic vinegar, sugar, and cooked bacon. Continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. Season to taste with salt and pepper and serve immediately.
* 1 pound sugar snap peas, trimmed
* 3 tablespoons garlic flavored olive oil
* 1/4 cup low sodium soy sauce
* 1/4 teaspoon sesame oil
* 2 drops chili oil
* 1/4 teaspoon packed brown sugar
* 2 tablespoons toasted sesame seeds
1. Preheat the oven broiler, and move oven rack into the top position.
2. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.
* 8 ounces uncooked thin spaghetti
* 1 (10 ounce) package julienned carrots
* 8 ounces sugar snap peas
* 2 cups cubed, cooked chicken
* 1 (11 ounce) can mandarin oranges, drained
* 1/2 cup stir-fry sauce
1. Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.
K
KYHeirloomer
Guest
All over Eastern Kentucky they are known as salat peas, Janie. I'm surprised you didn't know that. Their number one use is to get snapped into salads, thus the name.
You can sub them for snow peas in any recipe, though. And they're great when added to a stir fry. Or, you might enjoy:
Sauteed Snap Peas & Cucmbers with Shallot & Dill
1 tbls olive oil
1 tbls shallot, chopped
4 large cukes, seeded and cut into 1/2 inch chunks
12 oz (about 3 cups) snap peas, halved
1/2 tsp salt
1/8 tsp pepper
2 tbls chopped fresh dill
Heat oil in a large skillet over medium-high heat. Add shallot. Cook, stirring, 1 minute until softened. Add cucumber pieces, snap peas, salt & pepper. Cook 5 minutes until cucumber is just softened and vegetables are heated through. Sprinkle with dill and toss to combine. Serve hot.
or:
Sugar Snap Peas with tomatoes & Garlic
Olive oil spray
1 lb snap peas, trimmed
1 tbls water
1 tbls garlic, chopped
1 cup cherry homatoes, halved
Salt & pepper to taste
Spray saute pan with cooking spray and set over medium-high heat. Add snap peas and water and cook, stirring, 5 minutes. Peas should be tender crisp.
Add garlic and cook, stirring, 1 minute. Add tomatoes and cook until heated through, about 1 minute longer. Season with salt & pepper.
or:
Sesame Snow Peas
1 1/2 lb snow peas, trimmed
2 tbls soy sauce
1 tsp sesame oil
1 tsp peanut oil
1/4 cup julienned jicame
1 tbls toasted sesame seeds
1 tsp black sesame seeds
Blanch snow peas in boiling water for 30 seconds. Refresh in ice water. Drain and pat dry.
Combine peas with remaining ingredients in medium saucepan over medium heat. Saute about 2 minutes or until just heated through.
You can sub them for snow peas in any recipe, though. And they're great when added to a stir fry. Or, you might enjoy:
Sauteed Snap Peas & Cucmbers with Shallot & Dill
1 tbls olive oil
1 tbls shallot, chopped
4 large cukes, seeded and cut into 1/2 inch chunks
12 oz (about 3 cups) snap peas, halved
1/2 tsp salt
1/8 tsp pepper
2 tbls chopped fresh dill
Heat oil in a large skillet over medium-high heat. Add shallot. Cook, stirring, 1 minute until softened. Add cucumber pieces, snap peas, salt & pepper. Cook 5 minutes until cucumber is just softened and vegetables are heated through. Sprinkle with dill and toss to combine. Serve hot.
or:
Sugar Snap Peas with tomatoes & Garlic
Olive oil spray
1 lb snap peas, trimmed
1 tbls water
1 tbls garlic, chopped
1 cup cherry homatoes, halved
Salt & pepper to taste
Spray saute pan with cooking spray and set over medium-high heat. Add snap peas and water and cook, stirring, 5 minutes. Peas should be tender crisp.
Add garlic and cook, stirring, 1 minute. Add tomatoes and cook until heated through, about 1 minute longer. Season with salt & pepper.
or:
Sesame Snow Peas
1 1/2 lb snow peas, trimmed
2 tbls soy sauce
1 tsp sesame oil
1 tsp peanut oil
1/4 cup julienned jicame
1 tbls toasted sesame seeds
1 tsp black sesame seeds
Blanch snow peas in boiling water for 30 seconds. Refresh in ice water. Drain and pat dry.
Combine peas with remaining ingredients in medium saucepan over medium heat. Saute about 2 minutes or until just heated through.
Mama Mangia
Super Moderator
When you get of these - I've got plenty more!