SAUTEED SUGAR SNAP PEAS
Steps:
- Remove and discard the stem end and string from each sugar snap pod.
- Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
- Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
SUGAR SNAP PEAS AND SPINACH WITH GINGER (ANNE BURRELL)
Make and share this Sugar Snap Peas and Spinach With Ginger (Anne Burrell) recipe from Food.com.
Provided by marisk
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water.
- Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil.
- Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat and season with salt. Toss or stir the spinach to finish wilting then transfer to a serving bowl.
Nutrition Facts : Calories 56.2, Fat 0.6, SaturatedFat 0.1, Sodium 46.8, Carbohydrate 11.8, Fiber 5, Sugar 2.1, Protein 3.9
SUGAR SNAP PEAS AND SPINACH WITH GINGER
Provided by Anne Burrell
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with olive oil. Add the ginger, garlic, and scallion and cook over medium-high heat until scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until spinach starts to wilt. Remove from heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
- Snappy!
ASIAN MARINATED PORK TENDERLOIN
Provided by Anne Burrell
Time 50m
Yield 2 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
- Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
- Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
- Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
- Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
- Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
- Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.
- Snappy!
SUGAR SNAP PEAS WITH GINGER AND GARLIC
Categories Wok Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Pea Spring Healthy Vegan Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
- Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.
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