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 Pea Salad Francaise

Snow Pea Salad Francaise

Ingredients:

One 8-ounce package Snow Peas or Purple Snow Peas
3 Leeks
One 12-ounce package Baby Carrots
1/4 cup white wine vinegar
Grated Parmesan cheese
Lettuce leaves or lettuce cups
Fresh dill or Basil, chopped

Steps:

Snap off ends of snow peas; remove strings. Steam snow peas over boiling water for 1 minute; rinse with cold water and set aside.

Wash leeks thoroughly; trim off green stalks, leaving 2 or 3 inches attached. Slice thinly. Cook leeks in a small amount of boiling water for 5 minutes; drain and rinse with cold water. Set aside.

Peel carrots if desired; scrub and trim off ends. Steam carrots over boiling water for 15 to 20 minutes or until nearly tender. Rinse with cold water.

In bowl combine cooked snow peas, leeks, and carrots; cover and refrigerate several hours or overnight.

At serving time, sprinkle vegetables with white wine vinegar and grated Parmesan. Spoon onto lettuce-lined platter or into individual lettuce cups. Sprinkle with chopped fresh herbs.

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%

Hawaiian-Style Wok Fry

Hawaiian-Style Wok Fry

Ingredients:

1 pound Frieda’s Chow Mein Noodles, cooked according to package directions
6 Baby Carrots, cut in half lengthwise
1/2 cup sesame or peanut oil
8 ounces Taro Root, cooked, peeled, and cut in 1/2- to 1-inch chunks
1 to 1 1/2 cups Snow Peas, strings removed
2 green onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame seeds

Steps:

Cook and drain chow mein noodles with paper towels.

Steam carrots 5 minutes.

Heat cooking oil in wok or large skillet; add chow mein noodles. Stir-fry 2 minutes or until golden. Remove from wok.

Add more oil to skillet and stir-fry carrots 3 minutes. Remove from wok.

Add oil to wok if necessary; stir-fry taro root chunks 2 minutes. Remove from wok.

Stir-fry snow peas and green onion 1 minute. Add noodles, carrots and taro root back to wok. Sprinkle with soy sauce and sesame seeds. Toss to coat mixture; cook 1 minute more to heat through. Serve immediately.

Source: Frieda’s Inc.