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Arlene’s Favorite Snow Pea Recipes©
By: Arlene Wright Correll
Snow Peas are so wonderfully sweet, crisp and easy to cook with. Here are a few of my favorite recipes. Snow Peas are an excellent source of vitamins C and A and have good fiber content so they are nutritionally good for you.
They are wonderful just eaten raw and if you serve them that way allow 1 cup of Snow Peas per person.
Quick and Easy Stir Fry with Snow Peas
1 tsp. minced garlic
1 stalk celery chopped on the diagonal
2 cups chopped broccoli
1 cup mung bean sprouts
10 snow peas
1 cup straw mushrooms or any fresh mushrooms
10 pieces of baby corn
1 cup firm tofu (optional)
½ cup water
¼ cup vegetable stock
2 tbsp unbleached flour
1 tbsp soy sauce
1 tbsp cooking oil (I prefer peanut oil)
Directions:
In small bowl combine water, vegetable stock, soy sauce and flour and set aside.
1. heat the oil in a wok and fry garlic and celery together
2. add the snow peas and baby corn
3. add the broccoli
4. add your prepared mixture and bring to a boil
5. add the Mung bean sprouts
6. add the mushrooms and optional tofu, simmering for a minute.
Serve immediately either by itself or with or over rice or Chinese noodles. This recipe makes enough for 4 servings.
Polynesian Snow Pea Pods (Makes a great side dish)
8 ounces fresh snow pea pods
1 can pineapple chucks, drained (8 ounces)
2 tbsp butter
¼ tsp kosher salt
Directions:
You can cook this in a wok or a small fry pan
1. Cook pea pods in 1 cup boiling salted water until crisp-tender (about 3 minutes)
2. Melt butter in a saucepan; add pineapple stirring until hot.
3. Add drained snow peas, toss and serve.
Chinese Snow Pea Salad
8 snow peas, trimmed and strings removed
1/2 head cauliflower, separated into flowerets
1 canned water chestnuts, rinsed and drained and thinly sliced
1/4 cup diced red pepper
3 tbsp. vegetable oil
¾ tsp. Oriental (dark) sesame oil
1 tbsp. white wine vinegar
1 tsp. sugar
½ tsp. kosher salt or to taste
1 tsp. toasted sesame seeds
Directions:
1. Cook the snow peas in salted boiling water about 1 minute or until almost tender, drain and set aside. Cook the cauliflower in boiling salted water about 5 minutes or until tender but firm. Drain.
2. Combine snow peas, cauliflower, water chestnuts, and red pepper in salad bowl.
3. Mix the oils, vinegar, sugar and salt until well blended. Pour over vegetables, add sesame seed, and toss gently but thoroughly. Chill until served.
This recipe makes 4 servings.
Author Resource:-> For more gardening or cooking information click http://www.learn-america.com/
To see Arlene’s Gardens and to read her gardening diaries or click on Arlene’s Books where you can download or buy her gardening & cook books. Arlene says, "All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and I thank you for visiting my site."
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