STIR-FRIED SUGAR SNAP PEAS
1/2 pound fresh sugar snap peas
2 tablespoons vegetable oil
1 teaspoon dark sesame oil
3 tablespoons pine nuts
1 tablespoon minced fresh ginger
2 tablespoons dry sherry
2 tablespoons tamari
Snap off the stem of each snap pea and pull off the fibrous string along seam. Rinse well and shake dry in a colander. Pat snap peas with paper towels to remove excess moisture.
Heat a wok or heavy skillet over high heat. Heat vegetable oil, then add sesame oil. Swirl to mix. Immediately add pine nuts and ginger; stir-fry to lightly brown the pine nuts.
Add snap peas and stir-fry to coat with oil. Mix in the sherry and tamari (or a lesser amount of soy sauce). Cover pan and lower heat to medium. Cook about 2 minutes to heat through, but peas should retain crunch.
Serve as a side dish with rice and grilled meat or poultry.
Makes 4 servings
Source: The Black Dog Summer on the Vineyard Cookbook, Black Dog Restaurant
1/2 pound fresh sugar snap peas
2 tablespoons vegetable oil
1 teaspoon dark sesame oil
3 tablespoons pine nuts
1 tablespoon minced fresh ginger
2 tablespoons dry sherry
2 tablespoons tamari
Snap off the stem of each snap pea and pull off the fibrous string along seam. Rinse well and shake dry in a colander. Pat snap peas with paper towels to remove excess moisture.
Heat a wok or heavy skillet over high heat. Heat vegetable oil, then add sesame oil. Swirl to mix. Immediately add pine nuts and ginger; stir-fry to lightly brown the pine nuts.
Add snap peas and stir-fry to coat with oil. Mix in the sherry and tamari (or a lesser amount of soy sauce). Cover pan and lower heat to medium. Cook about 2 minutes to heat through, but peas should retain crunch.
Serve as a side dish with rice and grilled meat or poultry.
Makes 4 servings
Source: The Black Dog Summer on the Vineyard Cookbook, Black Dog Restaurant
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Vegetables
Side Dishes - Vegetables
- Sesame Orange Asparagus
- Red Cabbage (Rotkohl) (using red wine, German)
- Glazed Carrots (using peach preserves, Smucker's recipe, 1980)
- Scalloped Broccoli (baked with noodles, Green Giant recipe, 1990's)
- Cheese-Corn Fritters (1950's)
- Aioli with Vegetables (food processor)
- Roasted Asparagus with Gremolata (using garlic and lemon peel)
- Green Beans with Mushrooms and Dill
- Sauteed Red Bell Peppers and Baby Corn
- Individual Mushroom Casseroles (Zhulyen, Russian)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute