snap pea

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce.

Stir-Fried Beef With Snap Peas and Oyster Sauce Recipe

For the Beef:

skirt steak of flap meat, thinly sliced against the grain

salt

sugar

soy sauce

Shaoxing wine

sesame oil

baking soda

cornstarch

For the Stir-Fry:

chicken stock

oyster sauce

tablepsoons vegetable, canola, or peanut oil, divided

snap peas, trimmed

garlic, finely minced (about 2 teaspoons)

ginger

scallion,

For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Set aside for 20 minutes.

For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.

Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.

Wipe out wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Stir sauce and add to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.

The ultimate Easter side, this asparagus, snap pea, and radish salad, is packed with healthy greens and cheese. 

Asparagus, Snap Pea, and Radish Salad

asparagus,

lemon zest, lemon juice

thyme leaves, divided

(8-ounce) block feta cheese

snap peas, sliced

radishes,

Kosher salt

black pepper

This was a big hit at a family gathering! Will definitely make again.

An easy, crunchy, and fresh salad for summer. (Bonus: It packs up perfectly for picnics.)

Snap Pea Salad

whole-grain mustard

champagne vinegar

juice of 1/2 large lemon

honey

salt and pepper

sugar snap peas, sliced

cucumbers, sliced

white beans

herbs

goat cheese

feta

Blend the dressing. Add the mustard, vinegar, lemon juice, honey, salt, and pepper to a large bowl. Mix until combined and taste to adjust the flavors to your preference.

Add the snap peas, peas, cucumbers, white beans, and herbs to the dressing and toss until everything is coated. Place the salad in the fridge while you prep the cheese.

In a food processor, add the goat cheese, feta, and honey. Blend until smooth. Adjust salt as needed.

To serve, layer the blended cheese onto a serving platter. Add the veggies on top. Enjoy!

Add some Pan-Asian flare to your fish tonight!

Miso Halibut with Soba Noodle Stir-Fry

(12 ounces) prepared soba noodles (or noodle of choice)

halibut

sesame oil, divided

bok choy

sugar snap peas

mushrooms

green onion

miso

water

teriyaki sauce

Prepare noodles according to package directions; set aside.

If frozen, rinse ice glaze from halibut under...

If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel.

Heat large, nonstick skillet or wok over medium-high...

Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.

In heated skillet, cook fish, uncovered, about 3-4...

In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.

Shake pan occasionally to keep fish from sticking....

Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover.

Cook 5-7 minutes for frozen halibut or 2-3...

Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.

Wipe out skillet/wok with paper towel. Add remaining...

Wipe out skillet/wok with paper towel. Add remaining sesame oil.

Heat to medium-high then add and stir-fry bok...

Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

In saucepan, blend miso, water and teriyaki sauce....

In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture.

To serve, divide and portion mixture into 4...

To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

If you love Chinese chicken stir fry but you&#39;re looking for a lighter option, our recipe for chicken stir fry with vegetables has you covered. This easy chicken stir fry comes together in just 30 minutes for a delicious, quick meal that&#39;s perfect for busy weeknights. Featuring a soy sauce base made with garlic and ginger, and a medley of colorful veggies stir fried alongside the chicken, this vegetable chicken stir fry is packed full of flavor and texture you&#39;ll love. Serve it as is or over a bed of cooked white or brown rice, and if you like a bit of heat, drizzle some sriracha or your favorite hot sauce.

Chicken Stir Fry With Vegetables

(14 1/2 ounces) chicken broth

soy sauce {regular soy sauce}

McCormick® Garlic Powder

McCormick® Ground Ginger

McCormick® Crushed Red Pepper (optional)

chicken breasts, cut into thin strips

broccoli florets

carrots

red bell pepper,

step 1

Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

step 2

Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.

step 3

Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

https://www.youtube.com/embed/n1ZRVrdB-yY

This method of freezing peas results in a vibrant green pea that maintains some crunch.

How to Freeze Snap and Snow Peas

snap peas

Wash freshly picked peas in cold water.

Snap off pea tops and remove strings from peas.

Prepare a large bowl of water and fill it with ice.

Bring a large pot of water to a rolling and vigorous boil over high heat.

Pour peas in the pot and boil for 90 seconds for snap peas. For snow peas, boil for 2 minutes.

If you are making many batches, remove the peas with a sieve or slotted spoon. Otherwise drain peas in a colander.

Immediately transfer the peas into the ice water bath and let sit for at least 2 minutes.

Remove peas from the ice water bath using the sieve or slotted spoon, or drain in a colander if you’re making one batch.

Place on a baking sheet in a single layer and freeze for at least 2 hours.

Remove peas from the baking sheet and put into plastic freezer bags removing as much air as possible. Alternatively, you can place it in vacuum seal bags and vacuum seal. A vacuum sealer is preferred because it  extends the shelf life of the peas and prevents freezer burn.

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Top 6 snap pea recipes from across the web

The most viewed snap pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-Fried Beef With Snap Peas and ...

Asparagus, Snap Pea, and Radish Sal...

Snap Pea Salad

Miso Halibut with Soba Noodle Stir-...

Chicken Stir Fry With Vegetables

How to Freeze Snap and Snow Peas

The most viewed snap pea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine