Best Snow Peas With Water Chestnuts Recipes

STIR-FRIED SNOW PEAS AND WATER CHESTNUTS

Steps:

• Heat a non-stick skillet on medium high heat, add peanut oil. When oil is hot, add garlic and stir until fragrant. Add carrot and keep stirring until carrot is half cooked, around 40 seconds. Add water chestnuts and snow peas, keep stir frying for around 2 minutes. Add salt and stir for another 1 minute, until all vegetables are cooked through but still crispy.
• Place all vegetables on a plate and serve while warm.

STIR FRY SNOW PEAS & WATER CHESTNUTS

Steps:

• Bring the broth to a boil in a wok or skillet.
• Toss in the peas cover and cook for 1-2 minutes (do not over cook the peas), shake the pan a couple of times.
• The peas should be crisp and bright green.
• Add sesame oil and water chestnuts, continue to cook for 2 more minutes.
• Serve immediately.

SNOW PEAS WITH WATER CHESTNUTS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

STIR-FRIED SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Toss shrimp with salt, add wine or sherry and marinate for at least 20 minutes or up to 3 hours.
• Drain shrimp; reserve marinade.
• Heat large skillet or wok over high heat; add oil.
• Add ginger & crushed red pepper, stir-fry until fragrant, and add shrimp.
• Stir-fry until shrimp are mostly opaque (2 to 4 minutes, depending on size).
• Add snow peas and water chestnuts; stir-fry until just heated through.
• Add reserved marinade, soy sauce and cornstarch mixture.
• Bring to a boil and cook until liquid thickens.
• Serve immediately, accompanied by steamed rice.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

SAUTEED SNOW PEAS

Steps:

• In a large saucepan of boiling salted water boil snow peas 30 seconds and drain. Refresh snow peas under cold water and drain. Snow peas may be prepared up to this point 8 hours ahead and chilled, covered.
• In a heavy skillet sauté snow peas in oil over moderately high heat, until heated through and season with salt and pepper.

CASHEW CHICKEN WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a mixing bowl add chicken meat, salt, pepper, sugar, egg white, sesame oil, oil and cornstarch and combine well and set aside for 10 minutes.
• Preheat 14" wok with oil over a high heat and add in the marinade chicken, ginger, shallot and garlic; stir fry until the chicken about halfway cooked.
• Add in the chicken broth and bring to a boil. Turn off heat and add in snow pea and water chestnuts and stirring the mixture the green onion and cashew nuts.

SURIMI CRAB SALAD WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• In a glass measuring cup whisk mayo, yoghurt, horseradish, lemon juice and sriracha together, add grated ginger, cover and refrigerate until needed.
• Open the package of imitation crab meat and with two forks tear the pieces into strings to resemble natural crab meat, put into a bowl.
• Remove the dressing from the fridge, pour over the crab pieces, mix well, taste for seasoning, cover and refrigerate.
• Remove ends and strings from snow peas, put a steamer basket over boiling water, steam snow peas for one minute, remove and plunge into ice water to set the color. Remove, pat dry and slice on the bias into julienne strips, put in a large salad bowl.
• Open the can of water chestnuts, drain and pat dry. Stack the slices and cut into match sticks, add to the bowl with the snow peas.
• Open the can of pineapple chunks, drain well, reserving juice for another use, add to the bowl with the veggies. Remove seeds from the jalapeno, mince and add to the bowl as well, mix.
• Take the crab salad from the fridge, fold the veggie medley in, use as much of it as desired, mix well; add salt and more lemon juice if needed. To serve, line salad plates with lettuce and mount the crab salad on top, sprinkle with minced jalapeno.

QUICK AND EASY PEAS & WATER CHESTNUTS

Steps:

• In a 2 quart dish, combine peas and water; cover and microwave on HIGH for 7 minutes.
• Stir in remaining ingredients.
• Cover and microwave again on HIGH for 3 minutes or until heated through.
• Add salt to taste, if necessary.