Best Sugar Snap Peas And Onions Recipes

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.

SUGAR SNAP PEAS WITH ONIONS AND BACON

Steps:

• In a medium skillet over medium high heat, brown chopped bacon. Using a slotted spoon, remove bacon to a paper towel lined plate. Add onion to the pan. Saute chopped onions 3 minutes or so, until they are just tender. Add peas and water to the pan. Cover and cook peas 5 minutes. Uncover and allow the liquid to cook almost out of the pan. Add bacon back to the skillet and remove pan from heat. Transfer to a serving dish and enjoy!

SUGAR SNAP PEAS AND ONIONS

Steps:

• Melt butter in a medium saucepan and add onion.
• Cook over medium heat, stirring occasionally, until onion is softened but not transparent (about 2-3 minutes).
• Add remaining ingredients (EXCEPT PEA PODS) and bring mixture to a boil.
• Reduce heat to a medium heat and add Pea pods.
• Cook until vegetables are tender (about 1-2 minutes) and heated through or to desired crispness.
• NOTE: If you remove pea pods from freezer before you get started and let them sit on counter in package, they will defrost just a little and cooking time may shorten slightly.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS RECIPE | EPICURIOUS.COM

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.
• Per serving: calories, 195; total fat, 11 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g
• Nutritional analysis provided by
• Bon Appétit

ORECCHIETTE WITH CARMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTTA CHEEST

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions. Saute until onions are golden pale, about 5 minutes. Reduce heat to medium; saute onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sauteed onions to small bowl; reserve for frittata. Add peas to onions in skillet. Saute until peas are crisp-tender, 3 minutes. Remove skillet from heat. Cook pasta in large pot of boiling salted water until just tender but firm to bite. Drain pasta, reserving 1 cup liquid. Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil and lemon peel, add more cooking liquid if needed. Season with salt and pepper. ONION, SPINACH, AND RICOTTA FRITTATA Whisk 6 large eggs and 1 cup ricotta in large bowl. Add 3/4 cup reserved carmelized onions and 1 cup drained wilted spinach. Sprinkle with salt and pepper. Heat 1 tablespoon olive oil in 10 inch ovenproof skillet over medium high heat; pour in egg mixture. Sprinkle with 1/2 cup pecorino cheese. Bake at 350 until golden and firm, 18 minutes. Bon Appetit Magazine

ORRECHIETTE WITH CARAMELIZED ONIONS, SUGAR SNAP PEAS, AND RICOTTA CHEESE

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions. Sauté until onions are pale golden, about 5 minutes. Reduce heat to medium; sauté onions until tender and deep golden, about 15 minutes longer. Transfer 3/4 cup sautéed onions to small bowl. Add peas to onions in skillet. Sauté until peas are crisp-tender, about 3 minutes. Remove skillet from heat.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta and 1/2 cup cooking liquid to onion mixture; stir over medium-high heat 30 seconds. Mix in ricotta, basil, and lemon peel, adding more cooking liquid to moisten as needed. Season with salt and pepper.