Snow Peas With Red Bell Peppers Recipes

STIR-FRIED SNOW PEAS, RED PEPPER AND SHALLOTS

Steps:

• Heat the oil in a wok or skillet over high heat. Add the shallot and garlic and cook about 1 minute or until fragrant being careful not to burn the garlic. Add the chopped pepper and cook until it begins to soften. Add the snow peas and cook until crisp-tender, about 3 minutes.

SNOW PEAS WITH RED BELL PEPPERS

Steps:

• String snowpeas, wash in cold water, drain.
• Cut red bell pepper into slivers, 3/4" long.
• Place snowpeas and butter in microwaveable container with lid; adjust lid to let steam vent and microwave for one minute or until pods are crisp-tender.
• Remove from microwave, add red bell peppers and replace cover tightly; set aside and allow red peppers to warm and snowpeas to finish cooking, about 1 minute.
• Sprinkle with orange juice and salt and pepper to taste; serve.

SNOWPEAS WITH RED BELL PEPPER

Steps:

• In a skillet melt butter over medium heat. Stir in garlic and red bell pepper and cook for 1 minute. Stir in snowpeas and toss to mix. Add water and cover. Cook for 3 minutes or until the snowpeas are just tender.

STIR-FRIED SHRIMP WITH SNOW PEAS AND RED PEPPERS

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the snow peas or sugar snap peas. Boil 30 seconds, and transfer immediately to the ice water. Allow to cool for a few minutes, drain and set aside.
• In a medium bowl, mix together 1 teaspoon of the corn starch, 1 1/2 teaspoons soy sauce, 1 teaspoon of the rice wine or sherry, 1 teaspoon of the sesame oil, and 1/2 teaspoon of the sugar. Add the shrimp, and stir together to coat.
• Place the remaining corn starch, soy sauce, rice wine or sherry, sesame oil and sugar in another bowl. Add the stock, and stir together well. Set aside.
• Heat a large, heavy nonstick skillet or wok over high heat until a drop of water evaporates immediately upon contact. Add 1 tablespoon of the oil, and turn the heat to medium. Add the ginger and garlic, and stir together for about 20 seconds, then add the red pepper and the white and light green parts of the scallions. Stir-fry for two to three minutes, until the pepper begins to soften. Stir to the side of the pan. Add the remaining oil and the shrimp. Cook, stirring, for two minutes, stir in the snow peas or snap peas, and continue to stir-fry for another two or three minutes until the shrimp is pink and cooked through. Give the sauce a stir, and add it to the pan along with the dark green ends of the scallions. Stir everything together with the sauce until the shrimp and vegetables are lightly glazed. Serve hot, with rice.

CHICKEN BREASTS WITH SWEET RED PEPPERS AND SNOW PEAS

Steps:

• Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
• In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
• In a wok or a large nonstick skillet, add oil over high heat. Add chicken, pepper flakes and salt and pepper. Cook and stir about 1 minute. Scoop out the chicken pieces, leaving the oil. Set aside.
• Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender. Add garlic and ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook stirring and tossing for 1 more minute.
• Add cornstarch mixture, cook and stir for 15 seconds. Sprinkle with coriander and serve immediately.

GINGER SNOW PEAS AND PEPPERS

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add snow peas and bell peppers. Cover, and cook until crisp-tender, 2 to 4 minutes. Rinse under cold water; drain well.
• In a serving bowl, whisk together oil, vinegar, and ginger; season with salt and pepper. Add snow peas and peppers; toss.

SESAME PASTA SALAD WITH RED PEPPERS AND SNOW PEAS

Steps:

• In a large salad bowl, toss together all the ingredients except the lettuce leaves.
• Cover and refrigerate for 30 minutes.
• Check to see if the seasoning is to your taste. Adjust accordingly.
• Add a few drops of lemon juice or tamari or soy sauce.
• Line 4 serving bowls with lettuce leaves.
• Spoon salad into each and serve.
• Enjoy!

STIR-FRIED CHICKEN BREAST WITH RED BELL PEPPERS AND SNOW PEAS

Steps:

• Bring a medium-size saucepan full of water to a boil. Fill a large bowl with ice cubes and water. When the pot of water reaches a boil, add a teaspoon of salt. Add the snow peas and cook 15 seconds, then remove from the boiling water using a skimmer or slotted spoon and transfer to the ice water. Allow the peas to sit in the ice water for a few minutes, then drain.
• Heat a wok or a large skillet over high heat. Add the peanut oil. As soon as it is hot enough to swirl easily around the wok, season the chicken strips with salt and pepper to taste, add them to the wok, and cook, stirring continuously, for about 2 minutes. Add the sugar, garlic, orange zest, onion, bell pepper, water chestnuts, and ginger, and continue to stir-fry for 3 minutes more. Add the snow peas, teriyaki or hoisin sauce, optional hot red pepper flakes, and sesame oil. Continue to stir and toss the ingredients until they are evenly coated with the sauce and the snow peas are hot and tender-crisp, 2 to 3 minutes more. Sprinkle on the cilantro and serve hot over steamed rice.

PEA PODS AND PEPPERS

Steps:

• In a large skillet, saute the snow peas, red pepper, onion, garlic salt and pepper in oil and butter until vegetables are tender.