Asian Meatballs With Snow Peas Recipes

ASIAN NOODLE BOWLS WITH STEAK AND SNOW PEAS

Steps:

• In a pot of boiling salted water, cook noodles until al dente. Drain; set aside.
• Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side. Transfer steak to a cutting board, and loosely tent with aluminum foil (reserve skillet with juices).
• Add snow peas to skillet, and toss with juices. Cook on medium-high heat, tossing occasionally, until crisp-tender, 2 to 3 minutes. Add noodles, soy sauce, and 2 tablespoons water; cook until warmed through, about 20 seconds. Transfer to serving bowls. Slice steak; place on top of noodles, and add any accumulated juices. Scatter with peanuts, and serve.

ASIAN SNOW PEA TOSS

Steps:

• In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

HOISIN-GLAZED MEATBALLS WITH JASMINE RICE AND SNOW PEAS

Steps:

• Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Bring 2 cups salted water to a boil in a medium pot. Lightly oil a baking sheet. Peel ginger, then mince until you have 1 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate. Trim any tough ends or strings from snow peas.
• Combine minced ginger, scallion whites, beef, panko, garlic powder, 1 tsp sugar, and 1 egg in a medium bowl (use other egg as you like). Season with salt and pepper (we used 1 tsp kosher salt). Form into 1-inch balls and place on oiled baking sheet. Bake in oven until no longer pink on outside, about 10 minutes.
• Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
• After meatballs have cooked 10 minutes, remove baking sheet from oven. Use a spoon to glaze each meatball with a little bit of hoisin sauce. Return to oven and bake until sauce has lost some of its shine, about 5 minutes.
• Heat 1 TBSP oil in a large pan over medium-high heat. Add snow peas and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper.
• Cut lime into wedges. Sprinkle meatballs with sesame seeds. Divide rice between plates, then top with snow peas and meatballs. Garnish with scallion greens. Serve with lime wedges on the side for squeezing over.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat.
• Stir-fry ginger and garlic for 30 seconds.
• Add the steak and stir-fry for 2 minutes or until evenly browned.
• Add the snow peas (thaw and dry frozen ones) and stir-fry for an additional 3 minutes.
• Add the soy sauce mixture, bring to a boil, stirring constantly.
• Lower heat and simmer until the sauce is thick and smooth.
• Serve immediately.

ASIAN MEATBALLS WITH SNOW PEAS

Steps:

• Preheat oven to 400. In large bowl, combine pork, sausage, 1 tsp ginger, shallot, water chestnuts, 2 tsp soy sauce, and cilanro. Form into 1" balls and place in roasting pan. Bake 20 to 25 minutes, shaking occasionally for even roasting. Bring large pot salted water to boil. Add snow peas, cook about 30 seconds. Drain and plunge into ice bath. Remove meatballs, set aside. Whisk cornstarch and 1 tbsp water and set aside. Place roasting pan and any accunmulated juices over medium heat. Add garlic and remaining ginger. Stir 30 seconds. Add stock to pan, stirring up any cooked on bits. Stir in remaining soy sauce, brown sugar and chili paste. Bring to boil, whisk in cornstarch mixture and simmer until thickened, about 1 minute. Skewer each snow pea with toothpick. Serve alongside meatballs.