Snow Peas Carrots And Cabbage Recipes

STIR-FRIED SNOW PEAS AND CARROTS

Steps:

• Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
• Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

SAUTéED SNOW PEAS AND CABBAGE

Steps:

• Wash and slice cabbage and onion thinly
• Wash snow peas
• Heat wok or skillet until hot, then add olive oil
• Add all vegetables at once, stirring as needed
• Season with sea salt and pepper as desired

CARROTS AND SNOW PEAS

Steps:

• In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

SNOW PEAS AND CARROTS

Steps:

• Cut the carrots into slices, diagonally.
• Bring water to a boil in a saucepan and add the carrots.
• Simmer for 2 minutes.
• Drain and rinse with cold water.
• Saute the shallots in the butter in a large skillet for 1 minute.
• Add the carrots and snow peas, turning to coat with butter.
• Add the sherry and cook for 3 minutes, stirring frequently.
• Season with salt and pepper and serve immediately.

JULIENNE OF CARROTS WITH SNOW PEAS

Steps:

• Slice the carrots into julienne strips about 1 1/2 inches long.
• Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
• Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

SNOW PEA AND CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.

BUTTERED SNOW PEAS AND CARROTS

Steps:

• In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

SNOW PEA AND NAPA CABBAGE SLAW

Steps:

• In a large saucepan of boiling water blanch snow peas 15 seconds and transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain snow peas well and slice thin diagonally. In a large bowl toss snow peas with remaining ingredients and salt and pepper to taste.

SLICED CARROTS AND SNOW PEAS

Steps:

• Peel and trim the carrots and slice them thin.
• Place the carrots in a saucepan and cover with salted water. Bring to a boil and simmer for 1 minute. Add the snow peas. Return to a boil and cook for 1 minute. Drain.
• In a nonstick skillet, melt the butter and add the olive oil. Add the sesame seeds. Cook, stirring until lightly browned; add the carrots and the snow peas, the cumin and the scallions. Check for seasoning, and saute, stirring, for 1 minute.