5 MINUTE ASIAN SNAP PEA SALAD RECIPE
Busy weeknights, last minute potlucks, and overly-complicated main dishes all call for this super-easy and super-quick Asian Snap Pea Salad recipe.
Provided by The Wanderlust Kitchen
Categories Salad
Time 5m
Number Of Ingredients 11
Steps:
- Place the peppers, carrots, scallions and peas in a large bowl.
- Whisk together the peanut oil, vinegar, fish sauce, brown sugar, sriracha, and ginger in a small bowl (or shake in a mason jar).
- Pour the dressing over the vegetables and toss well to coat. Sprinkle with sesame seeds. Serve chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 122 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 383 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 6 g
SESAME SNAP PEA-CHICKEN SALAD
This simple salad features crisp-tender sugar snap peas, delicate shredded chicken and creamy sesame dressing. The cooking methods are important here: Blanching the peas, then shocking them in ice water ensures that they retain crunch and color, while gently poaching the boneless chicken breast and plunging it into an ice water bath means it stays moist. The tangy dressing, which is a nod to the highly addictive Japanese-style goma dressing, is made with earthy roasted sesame seeds and mayonnaise; it finds its way to the craggy edges of the shredded chicken. Try to shred the meat the same size as the sliced peas for the best texture. This salad is great to serve immediately, and even better after spending at least an hour in the refrigerator.
Provided by Hana Asbrink
Categories poultry, salads and dressings, vegetables, appetizer, main course
Time 40m
Yield 2 to 4 servings (about 4 cups)
Number Of Ingredients 9
Steps:
- In a medium saucepan, add the chicken and enough cold water to cover it by 1 inch. Bring to a boil over medium-high heat. When the water begins to boil, lower heat immediately to a gentle simmer, cover partially with a lid and cook for 10 minutes. (Monitor that the bubbles never get too big; lower heat if so.) Turn off the heat, cover completely with lid, and leave on the stovetop for another 10 minutes.
- Meanwhile, prepare the sugar snap peas: Bring a large pot of salted water to a boil. When it begins to boil, set a bowl of ice water next to the stovetop. Drop sugar snap peas into boiling water and cook until crisp-tender, 30 to 45 seconds. Use a slotted spoon to transfer the sugar snap peas to the ice water to cool completely. Drain well and pat dry on a clean dish towel in a single layer.
- Transfer sugar snap peas to a cutting board and trim the tips, if needed, then slice lengthwise into thirds on a slight diagonal. Transfer to a large bowl or lidded container, and refrigerate.
- Prepare the dressing: In a mortar and pestle, coarsely grind the sesame seeds, leaving some whole. In a small bowl, combine ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sesame oil, sugar and 1/2 teaspoon salt. Stir until smooth.
- Set a bowl of ice water next to the stovetop. Transfer the chicken to the ice water to cool completely. When chicken is cool enough to handle, pat dry, then finely shred the meat using your fingers. The shreds should be similar in size to the cut sugar snap peas.
- Add the shredded chicken and all of the dressing to the chilled snap peas; toss gently until coated. Enjoy immediately, or refrigerate for up to 1 day.
SCALLOPS AND SNAP PEAS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over high heat, warm oil, about 1 minute; swirl to evenly coat bottom of pan. Add scallops, flat side down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to plate.
- Reduce heat to medium; add onion, and cook, stirring, until browned, 1 to 2 minutes. Add ginger, snap peas, and 1/2 cup water; cook, stirring occasionally, until vegetables are crisp-tender and water has evaporated, about 3 minutes.
- Remove from heat; add scallops, lime juice, chili sauce, and cilantro leaves. Toss to evenly coat. Season with salt, if desired.
Nutrition Facts : Calories 158 g, Fat 4 g, Fiber 2 g, Protein 20 g
STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS
This is from Stir-Fries Best-Ever Wok and Pan Recipes. If you can't get fresh sugar snap peas use either thawed frozen ones or snow peas. corected for the missing amount of soy sauce.
Provided by Sandyg61
Categories Asian
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
- Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
- Add the peas and cook for 1 minute.
- Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
- Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
- Serve with rice.
Nutrition Facts : Calories 216.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 37.5, Sodium 581.5, Carbohydrate 14.2, Fiber 2.9, Sugar 3.5, Protein 21.1
SNAP-PEA-AND-JICAMA SALAD WITH SEA SCALLOPS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 20m
Yield 6 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- To make the vinaigrette, combine the basil, mint and lime juice in a blender and process, stopping twice to scrape down the sides, until combined. With the blender running, slowly pour in the olive oil. Add the sugar, salt and pepper.
- To make the salad, bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until they just begin to soften, about 2 minutes. Drain and immediately plunge the peas into cold water to stop the cooking. When cool, drain again and combine with the jicama and mung-bean sprouts.
- Sprinkle the scallops with 1 teaspoon salt. Melt the butter in a heavy skillet over high heat. Sear the scallops until they are browned and just cooked through, about 1 1/2 minutes per side.
- Toss the salad with half of the dressing and transfer it to a serving platter or individual serving plates. Top the salad with the scallops, then drizzle both the scallops and the salad with the remaining vinaigrette and sprinkle with the mint and basil.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 8 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 781 milligrams, Sugar 5 grams, TransFat 0 grams
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