Crunchy Snow Peas With Cashews Recipes

CASHEW PEA SALAD

Steps:

• For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. , In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on lettuce with a tomato garnish.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

SNOW PEAS WITH CASHEWS

Steps:

• In nonstick skillet, cook sesame seeds over medium-high heat, stirring, until lightly toasted, 1-2 minutes.
• Remove from skillet.
• In same skillet, melt butter over medium-high heat.
• Add ginger, garlic and pepper; cook 30 seconds.
• Add snow peas and juice; bring to a boil.
• Cook, stirring often, until snow peas are just tender, 3-4 minutes.
• Toss with cashews; sprinkle with sesame seeds.

SNOW PEAS WITH CASHEWS

Steps:

• In nonstick skillet, heat oil.
• Add orange peel and cook over low heat for 2 minutes.
• Add snow peas and salt and pepper, to taste.
• Turn heat to medium.
• Stirring constantly, cook 3 to 4 minutes or until snow peas are bright green and crunchy.
• Sprinkle with cashews and serve.

CASHEW CHICKEN

Steps:

• In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 20 minutes.
• In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
• In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 20 to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
• Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for until lightly browned and fully cooked.
• Add onions and garlic and continue to cook for about 1 to 2 minutes.
• Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
• Add cashews and snow peas. Continue to cook for about 1 to 2 minutes or until heated through.
• Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.