does anyone know what you do with snowpeas i need some ideas on how tomake them and what to make with them?

Question

thanks!

Answer 1

Stir-Fried Shrimp with Snow Peas and Mushrooms
Serving Size : 4

2 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil
1 lb. shrimp, peeled and deveined
1 Tbs. peeled and minced fresh ginger
1 small garlic clove, minced
16 snow peas, trimmed and strings removed
1/2 lb. fresh shiitake mushrooms, brushed
clean, stems removed and caps cut into
1-inch pieces
1/4 cup chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste

In a small bowl, stir together the cornstarch, sherry and water. Set aside.

Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. of the peanut oil and carefully tilt and rotate the pan to distribute the oil. When the oil is hot, add the shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook them. Transfer to a plate.

Return the pan to high heat. Drizzle in the remaining 2 tsp. peanut oil, tilting the pan to coat the bottom and sides with the oil. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the snow peas and mushrooms and return the shrimp to the pan. Stir-fry until the snow peas are bright green, 30 to 60 seconds. Pour in the stock and cook until the shrimp are opaque throughout, 2 to 3 minutes more.

Briefly stir the cornstarch mixture to recombine, then pour it into the pan. Stir-fry until the sauce thickens and turns clear, about 2 minutes. Add the sesame oil, salt and pepper. Transfer to a warmed serving dish and serve immediately.

Adapted from Williams-Sonoma,Essentials of Healthful Cooking,by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
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Asian Vegetable and Pasta Salad

8 ounces packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie)
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
1/3 cup bottled plum sauce
2 tablespoons water
1 to 2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon crushed red pepper
1 medium red or green sweet pepper, cut into bite-size strips
1 11-ounce can mandarin orange sections, drained
1 cup fresh or frozen sugar snap peas, halved crosswise
1/3 cup sliced green onions
1/3 cup slivered almonds, toasted

Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.

For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.

In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately. Makes 8 to 10 side-dish servings.

Answer 2

I will blanch them for 1 minute in salt water & then stir fry it with some garlic, olive oil, red pepper flakes & onions. Add some beef or chicken or other veggies, do add the snowpeas at the last minute so they keep crunchy and delicious

Answer 3

"Cold Soba Noodles" - Serves 6

3/4 lb. dried buckwheat noodles (soba)
2 eggs; lightly beaten (optional)
2 cups julienne carrots (thin strips), 2-3 medium
2 cups julienne snow peas (1/2 lb.); tough strings and ends removed
1 1/2 cups julienne red pepper (3/4 large); cored and seeded
1/2 cup light soy sauce
6 tbsp. rice vinegar
1/4 cup sesame oil
3 tbsp. minced scallions (green onions); green tops only
2 tbsp. rice wine
2 tbsp. sugar
1 1/2 tbsp. peeled, minced gingerroot

In large pot cook noodles in 3 quarts boiling water 5-6 minutes, or until just tender. Drain and plunge the noodles into cold water; rinse quickly to remove any starch. Drain thoroughly and place in a large bowl.
If using eggs, heat a small nonstick skillet until a drop of water dances when sprinkled on the surface. Add 1/3 of the beaten eggs and rotate the pan so the egg coats it evenly and forms a thin omelette. Cook until set, flip and cook briefly. Repeat twice with remaining egg and cut the omelettes into thin strips. Add to the noodles along with carrots, snow peas and peppers.
Combine soy sauce, vinegar, oil, scallions, wine, sugar and ginger, stirring until sugar dissolves. Pour dressing over noodles; toss gently to combine.
The noodles are best served immediately, but they can be held, covered, in the refrigerator for up to 8 hours. Toss the noodles again before serving if they have been refrigerated.

Answer 4

I love snow peas in a stir fry....sauteed with extra virgin olive oil, red and yellow peppers, slivered almonds, chicken or shrimp, maybe some asian noodles. Get creative, add soy sauce or wine...they're yummy. I like them cooked til they just turn tender but a little crisp still. Bon Apetite!

Answer 5

They are really good with about any sitr fried meat. chicken and snow peas is fantastic!

I also like ot use them in my egg drop soup. I make an egg drop soup with snow peas, I chop the snow peas to 1/4 inch pieces, small brocolli florettes, small squares of tofu, little bit of onion and carrot. It is very good.

Beef and snow peas is one of the staple Asain dishes around here.

Any mixed veggie side dish you usually make try adding lightly cooked snow peas to it.

You can also chop them and put them in a salad. They really don't have to be cooked.

Answer 6

Snow peas are used in alot of Asian dishes. They are really good with shrimp, water cress and bamboo shoots and mushrooms in a nice lobster sauce. I like them in salads (I eat alot of veggies) You can also use them in a light soup. Again with shrimp, thin egg noodles and other veggies.

Answer 7

I only know one thing snowpeas are in and that is chinese dishes.

Answer 8

they're great in a stir fry. for instance, beef with snow peas is very good. look up a recipe online. uses corn starch, soy sauce, maybe some sesame oil. very good.

Answer 9

You steam them very lightly so they are still crisp and then you serve them like you serve any vegetable, on the side with maybe a little butter.

I prefer mine raw though.

Answer 10

linguine noodles, creamy alfredo and dill sauce, Alaskan crab, and SNOW PEAS. this is a winning combination