Snow Pea Stir-Fry

Snow Pea Stir-Fry

Ingredients

1 8-ounce package Snow Peas or Purple Snow Peas
2 cups bean sprouts
1 cup sliced fresh mushrooms
1 4-ounce package fresh shiitake mushrooms, sliced
1 5-ounce can bamboo shoots, sliced
1 tablespoon oil
2 slices Fresh Ginger, minced
4 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar

Steps

Remove stems and strings from snow pea pods. Wash and drain bean sprouts. In small bowl, combine soy sauce, salt, and sugar. Set aside.

Using a high flame, heat oil in skillet or wok until very hot. Add ginger and stir-fry about half a minute. Add vegetables and stir-fry 1 minute. Cover, lower heat and cook 2 minutes. Remove cover, add soy sauce mixture, and stir-fry 1 minute longer. Serve hot.

Source: Frieda’s Inc.

Snow Peas, Mushrooms, and Bamboo Shoots

Snow Peas, Mushrooms, and Bamboo Shoots

Ingredients:

2 tablespoons peanut oil
3/4 cup fresh mushrooms, sliced
1/2 cup bamboo shoots, sliced
Two 8-ounce packages Snow Peas or Purple Snow Peas (remove stems and strings)
1 1/2 teaspoons salt
1 1/2 teaspoons sugar

Steps:

Heat wok or large skillet over high heat. Add oil and thoroughly coat wok or skillet. Stir-fry mushrooms and bamboo shoots 2 minutes. Add snow peas, salt and sugar; stir-fry 2 more minutes or until all moisture evaporates. Serve at once.

Source: Frieda’s Inc.

Analyzed to serve 6. Calories 80, Total Fat 4.5g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 590mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 5g, Protein 3g, Vitamin A 15%, Vitamin C 80%, Iron 10%

Endive Shrimp Salad

Endive Shrimp Salad

Ingredients:

2 heads Belgian Endive
4 ounces tiny shrimp (thawed if frozen)
1 cup fresh Snow Peas or Purple Snow Peas, stringed
1/2 small red onion, thinly sliced and separated into rings
1 cup walnuts, coarsely chopped
Bottled creamy French dressing
Watercress (for garnish)

Steps:

Trim 1 inch off bottom of endive heads; separate leaves and wash carefully to remove grit. Dry on paper toweling and place in a salad bowl with shrimp, snow peas, onion rings and walnuts. Toss with bottled French dressing and garnish with watercress sprigs.

Source: Frieda’s Inc.

Cheese-Stuffed Endive and Snow Peas

Cheese-Stuffed Endive and Snow Peas

Ingredients:

1 8-ounce container Kraft Light Philadelphia Brand Cream Cheese
One 4 1/2-ounce can tiny shrimp, rinsed and drained
1 Shallot, chopped
1 tablespoon fresh dill, or 1/2 teaspoon dillweed
1 tablespoon fresh chives, chopped, or 1 teaspooon dried chives
1 teaspoon lemon juice
Several drops bottled hot pepper sauce
3 heads Belgian Endive
1 8-ounce package Snow Peas or Purple Snow Peas
Alfalfa sprouts (for garnish)
Smoked salmon, julienne-sliced (for garnish)
Additional tiny shrimp (for garnish)

Steps:

In food processor or blender container, place cream cheese, shrimp, shallot, dill, chives, lemon juice and hot pepper sauce. Cover and process until smooth. Chill 2 hours.

Trim 1/2-inch off bottoms of endive; separate into leaves. If necessary, trim a thin slice off underside of ribbing so leaves will sit up on serving plate. String snow peas; cut a slit through top seam of peas so they can be filled. Fit pastry bag with star tube; fill with shrimp mixture. Pipe into leaves and pea pods. Garnish each with alfalfa sprouts, thin slivers of smoked salmon, or tiny shrimp.

Source: Frieda’s Inc.