Best Snow Pea Stir Fry Recipes

SHRIMP AND SNOW PEA STIR-FRY

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.

SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
• In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.

SNOW PEA STIR FRY

Steps:

• In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

PORK, MUSHROOM, AND SNOW-PEA STIR-FRY

Steps:

• Toss pork with cornstarch and 1 teaspoon salt.
• Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
• Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

SPICY SCALLOP AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, whisk together 1/4 cup of the water with soy sauce, vinegar, and cornstarch until evenly blended. Whisk in sugar and red pepper flakes. Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat. Swirl to coat pan. When hot, add scallops. Cook undisturbed for 3 minutes until golden brown on one side. Transfer scallops to a plate and cover with foil. Set aside.
• Add garlic, ginger, bell pepper, snow peas, and remaining 2 tablespoons of water to the pan. Cook and stir until snow peas become bright green. Rewhisk sauce and add it to the pan along with reserved scallops. The sauce will quickly thicken as it simmers. Toss and stir until vegetables are coated with sauce and scallops are done cooking, about 1 minute.
• Divide among 4 bowls and garnish with sliced scallions, if desired. Serve with rice.

BROCCOLI AND SNOW PEA STIR-FRY

Steps:

• Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.

BEEF AND SNOW PEA STIR-FRY

Steps:

• In a wok or large skillet, heat 1 tablespoon oil over medium-high. Add steak in a single layer, season with salt. Cook, stirring, until just cooked through, 2 minutes. Transfer steak to a plate.
• Add remaining tablespoon oil, ginger, and garlic and cook until fragrant, 1 minute. Add snow peas and cook, stirring, 2 minutes. Add hoisin and stir to combine. Return steak and any accumulated juices to wok along with lime juice and toss to coat; season with salt and sprinkle with cilantro.

SNOW PEA ASPARAGUS STIR-FRY

Steps:

• In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.

BEEF, SHIITAKE, AND SNOW PEA STIR-FRY

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

SALMON AND SNOW PEA STIR FRY

Steps:

• Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag.
• In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon.
• Marinate the fish for 30 minutes in the fridge.
• Coat a nonstick frying pan or wok with nonstick spray.
• Remove salmon from bag; discard leftover marinade.
• Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer!
• Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes.
• Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened.
• Serve with 1/2 cup of brown rice for each plate, if desired.

SNOW PEA STIR-FRY

Steps:

• In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
• Add to skillet, bring to a boil.
• Cook and stir for 1-2 min or until thickened.

ORANGE-FLAVORED BEEF AND SNOW PEA STIR-FRY WITH NOODLES

Steps:

• In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and sugar.
• In a kettle of salted boiling water cook noodles until tender and drain well.
• While noodles are cooking, in a heavy skillet measuring about 10 inches across top heat 1 tablespoon of oil over moderately high heat until hot but not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper, until browned, about 45 seconds, and transfer to bowl. Add the remaining 1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring. Simmer mixture until thickened and stir in beef with any juices accumulated in bowl and salt and pepper to taste. In a large bowl toss beef mixture with noodles.

HOISIN PORK AND SNOW PEA STIR-FRY

Steps:

• Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
• Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
• Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
• Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan.
• Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture.
• Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

BROCCOLI, LEEK AND SNOW PEA STIR FRY

Steps:

• Steam the broccoli over boiling water until tender but still bright green, about 4 minutes.
• Set aside.
• Heat a large skillet or wok over medium-high heat.
• Add the oil and when it is warm, add the garlic and 5-spice powder and cook for 30 seconds or until aromatic.
• Add the leek and carrot and stir-fry for 2 minutes, or until they soften.
• Add the bok choy and stir-fry for 2 minutes, or until crisp tender.
• Add the snow peas and stir-fry for 2 minutes, or until crisp tender.
• Stir in the broccoli, soy sauce and five-spice powder and stir-fry for 2 minutes more or until heated through.
• Serve immediately.

SNOW PEA AND WALNUT STIR FRY

Steps:

• In a small bowl, combine the butter, Worcestershire sauce, mustard and salt; set aside., In a small skillet, stir-fry snow peas in oil for 1-2 minutes or until crisp-tender. Add walnuts; cook and stir for 1 minute. , Drizzle with butter mixture; toss to coat. Cover and cook for 2 minutes or until heated through.

CHINESE CABBAGE, SNOW PEA AND MUSHROOM STIR-FRY

Steps:

• Combine soy sauce, kecap manis, sesame oil and sugar.
• Heat peanut oil in wok over high heat. Add onion and almonds stir-fry 1 minute.
• Add ginger, mushrooms and stir fry 2 minutes.
• Add snow peas, cabbage and sauce mixture. Stir-fry 2 minutes.
• Serve with steamed rice.

NECTARINE, SNOW PEA STIR-FRY

Steps:

• Heat the oil in a heavy fry pan or wok.
• When the oil in sizzling add the nectarines and peas, stir fry for apprx 2 minutes, serve hot.

SPROUT AND SNOW PEA STIR-FRY

Steps:

• Remove stem end and string from snow peas.
• In large nonstick skillet or wok, heat oil over high heat.
• Add garlic, gingerroot and snow peas; stir-fry for 1 minute
• Add bean sprouts; stir-fry for 1 minute or until vegetables are tender-crisp, adding water if necessary to prevent burning.
• Stir in soy sauce.

CHICKEN AND SNOW PEA STIR-FRY

Steps:

• Roll chicken in five-spice powder, coat a pan with cooking spray and cook chicken until browned, Remove from pan. Recoat the pan and add ginger, sesame seeds and shallots.
• Stir-fry for 2-3 minutes, add the combined soy, honey and hoisin sauces, then add the snow peas cook until peas are bright green and tender-crisp.
• Return the chicken to the pan and cook until heated through.
• Serve with noodles or rice.

CASHEW-SNOW PEA STIR-FRY

Steps:

• Combine soy sauce, vinegar and chile-garlic sauce in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat.
• Add ginger; cook until fragrant, about 30 seconds.
• Add snow peas, radishes and scallions; cook, stirring frequently, until the peas are tender-crisp, 2 to 4 minutes.
• Add the sauce mixture and stir to coat well.
• Remove from the heat; stir in cashews.