Best 8 Stir Fried Sugar Snap Peas Recipes

STIR FRIED SUGAR SNAP PEAS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam until tender, about 2 minutes.
• Heat oil in a non-stick skillet over medium-high heat; saute garlic until nearly brown, about 2 minutes. Pour in snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

STIR-FRIED BEEF AND SUGAR SNAP PEAS

Steps:

• In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
• Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
• In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
• Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
• Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

STIR-FRIED SUGAR SNAP PEAS WITH CHINESE SAUSAGE

Steps:

• Stir together soy sauce, Sherry, cornstarch, sugar, and salt.
• Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate.
• Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.
• Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.
• Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper.

STIR-FRIED SCALLOPS WITH SUGAR SNAP PEAS

Steps:

• Heat wok over medium heat, add the oil and swirl to coat the surface of the wok.
• Add the garlic and ginger and stir-fry for 30 seconds, or until fragrent.
• Add the peas and cook for 1 minute.
• Add the scallops and scallions and cook for 1 minute, or until the scallions are wilted.
• Stir in the oyster and soy sauces, sesame oil and sugar and heat for 1 minute, or until warmed through.
• Serve with rice.

STIR-FRIED SUGAR SNAP PEAS AND CHERRY TOMATOES

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

STIR-FRIED SUGAR SNAP PEAS

Steps:

• Remove any stems from peas. Heat oil in wok or large skillet. Stir-fry peas until bright green and crisp-tender.
• Remove from heat, dust with scallions, sesame seeds and salt to taste. Serve.

PACIFIC NORTHWEST STIR-FRIED ASPARAGUS & SUGAR SNAP PEAS

Steps:

• Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
• Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
• In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
• Sprinkle with seasonings to taste - be generous!
• Continue to cook for 3 more minutes or until veggies are cooked but crispy.
• Transfer to a heated dish and serve immediately.