Sesame Pea Pods Recipes

SESAME SNAP PEAS

Steps:

• In a large nonstick skillet, saute peas and red pepper in butter until crisp-tender. Stir in the remaining ingredients; heat through.

SESAME SNOW PEAS

Steps:

• To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings.).
• Made a "V-shaped" cut at opposite end of pod.
• To stir-fry, place wok or large skillet over hight heat.
• Add sesame and vegetable oils, swirling to coat sides.
• Heat oils until hot, about 30 seconds.
• Add onions, ginger, peas and carrot.
• Stir-fry 4 minutes or until peas are bright green and crisp-tender.
• Stir in soy sauce.
• Transfer to warm serving dish.
• Sprinkle with reserved sesame seeds.
• Serve immediately.

SUGAR SNAP PEAS WITH SESAME

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

SNAPPY PEA PODS

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

SESAME PEA PODS

Steps:

• In 10-inch skillet, heat oil over medium-high heat.
• Add pea pods and sesame seed; cook about 2 minutes, stirring frequently, until pea pods are crisp-tender.
• Stir in bell pepper. Cook about 2 minutes, stirring frequently, until bell pepper is crisp-tender.

SESAME SNAP PEAS

Steps:

• Cook 1 pound sugar snap peas (strings removed) in a steamer basket set over a pot of boiling water, covered, 3 minutes. Transfer to a bowl and toss with 1 tablespoon minced shallot, 2 teaspoons each sherry vinegar and sesame oil, and 1 teaspoon each grated ginger and kosher salt.

SESAME SNAP PEA-CHICKEN SALAD

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.