Best Sugar Snaps With Flowering Pea Shoots Peas And Baby Onions Recipes

Sugar Snap Peas and Onions image

Provided by MTpockets

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 large onion, cut into thin wedges
1/4 cup chicken broth
1/2 teaspoon dried tarragon or 1 1/2 teaspoons fresh tarragon leaves, chopped
salt and pepper
1 (6 ounce) package frozen sugar snap peas

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.

Nutrition Facts : Calories 104.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 92, Carbohydrate 10.1, Fiber 2.7, Sugar 4.1, Protein 3.1

Asian Vegetable Stir-Fry With Sugar Snap Peas and Baby Bok Choy image

Provided by PaulaG

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable stock
1 tablespoon hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon honey
1 -2 garlic clove, finely minced
1 tablespoon freshly grated ginger
vegetable oil
1 medium sweet onion, thinly sliced
1 1/2 cups sliced red bell peppers
1 1/2 cups sliced green bell peppers
2 cups sugar snap peas
2 baby bok choy
1 1/2 cups dried shiitake mushrooms, reconstituted and drained
6 ounces cooked pork tenderloin, thinly sliced
green onion, sliced for garnish

Steps:

In a small dish, whisk together the sauce ingredients and set aside.
In a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. When a drop of water sizzles in the pan add the onions and cook until lightly browned.
Stir in the peppers and peas. Cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. Add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. Add drained mushrooms, sliced pork if using and sauce. Cook just until warmed through.

Nutrition Facts : Calories 157.1, Fat 4.5, SaturatedFat 1, Cholesterol 27.8, Sodium 357.3, Carbohydrate 18.5, Fiber 5.1, Sugar 8.7, Protein 12.4

Sugar Snaps with Flowering Pea Shoots, Peas, and Baby Onions image

Yield Serves 8

Number Of Ingredients 6

10 ounces pearl onions, root ends trimmed and cut with an X
2 bunches scallions, white parts only
1 pound sugar snap peas, trimmed
1 pound fresh peas in pods, shelled (1 cup)
1/4 pound pea shoots (preferably flowering), cut into 3-inch lengths
1 tablespoon unsalted butter, softened

Steps:

Boil pearl onions in salted water 15 minutes and drain in a colander. Rinse under cold water, then peel.
Cook scallions and sugar snaps in a large pot of boiling salted water 1 minute. Add shelled peas and pearl onions and cook 1 minute more, or until all vegetables are crisp-tender. Drain vegetables and toss with pea shoots, butter, and salt and pepper to taste in a large bowl.