SNOW PEAS RECIPES

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SNOW PEAS: the kind you eat whole and are usually quite flat, and often semi-translucent.
We also have a page for SNAP PEAS and ENGLISH PEAS.

SAUTE OF SPRING PEAS WITH TARRAGON

For a pretty decorative touch, snip a V at one end of each snow pea.

3 tablespoons unsalted butter
1 1/2 pounds fresh peas, shelled or 1 3/4 cups frozen,
thawed
8 ounces snow peas, trimmed
3 tablespoons fresh whole tarragon leaves
Salt and freshly ground pepper

Melt butter in heavy large skillet over medium heat. Add
peas and snow peas. Stir to coat. Cook until just tender,
stirring occasionally, about 3 minutes. Stir in tarragon.
Season with salt and pepper. Serve immediately.

Serves 8; Bon Appetit

STIR-FRIED CHICKEN WITH YELLOW PEPPERS AND SNOW PEAS

1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons plus 1 1/2 teaspoons soy sauce
2 tablespoons plus 2 teaspoons rice vinegar
1 1/2 teaspoons Asian (toasted) sesame oil
1/3 cup plus 1 tablespoon water
1 whole skinless boneless chicken breasts (about 3/4
pound), cut into
3/4-inch-thick pieces
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup chicken broth
1/2 cup vegetable oil
1 tablespoon minced scallion
2 teaspoons minced garlic
1 1/2 teaspoons minced peeled fresh gingerroot
1 small yellow bell pepper, cut into thin strips
1/4 pound snow peas, trimmed and halved crosswise
cooked rice as an accompaniment

In a bowl stir together 1 teaspoon of the cornstarch, 1 1/2
teaspoons of the soy sauce, 2 teaspoons of the vinegar, 1/2
teaspoon of the sesame oil, and 1 tablespoon of the water
until the cornstarch is dissolved, add the chicken, and let
it marinate for 15 minutes. In a small bowl stir together
the remaining 1 tablespoon cornstarch, 2 tablespoons soy
sauce, 2 tablespoons vinegar, 1 teaspoon sesame oil, and
1/3 cup water with the sugar, the salt, and the broth until
the cornstarch is dissolved and reserve the mixture. In a
wok or large heavy skillet heat the vegetable oil over
moderately high heat until it is hot but not smoking, in it
stir-fry the chicken mixture until the chicken is opaque
and just cooked through, and transfer the chicken with a
slotted spoon to a sieve set over a bowl. Discard all but
about 2 tablespoons of the oil remaining in the wok and in
it stir-fry the scallion, the garlic, and the gingerroot
for 10 seconds, or until the mixture is fragrant. Add the
bell pepper and the snow peas and stir-fry mixture for 1
minute. Add the reserved broth mixture and the chicken and
stir-fry the mixture for 1 minute, or until the chicken is
heated through. Serve the chicken stir-fry over the rice.

Serves 2. Gourmet

ORANGE BEEF AND SNOW PEA STIR-FRY WITH NOODLES
Gourmet April 1994

1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 cup beef broth
1 teaspoon freshly grated orange zest
1/2 teaspoon sugar
6 ounces Asian egg noodles or thin spaghetti
1 1/2 tablespoons vegetable oil
3/4 pound boneless sirloin, cut into 1/4-inch strips
1 garlic clove, minced
1 teaspoon minced peeled fresh gingerroot
6 ounces snow peas, trimmed and cut length-wise into 1/4-inch strips

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.

SESAME SNOW PEAS Gourmet September 1996

1/2 pound snow peas, trimmed and strings discarded
1 teaspoon Asian sesame oil
1 scallion, sliced thinly on diagonal
2 teaspoons sesame seeds, toasted lightly

Cut snow peas on diagonal into long thin slices. Have ready
a large bowl of ice and cold water. In a saucepan of
boiling salted water blanch snow peas 15 seconds and drain
in a colander. Immediately transfer snow peas to ice water
to stop cooking and drain well. In a bowl toss snow peas
with oil, scallion, sesame seeds, and salt to taste.