Type what you have

Ingredients

• ✓ sugar snap pea
• beef top sirloin steak
• broccoli floret
• bell pepper
• carrot
• garlic
• stir-fry sauce
• red pepper
• rice
• peanut

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ sugar snap pea
• green onion
• water
• chicken broth
• green onion
• carrot
• bok choy
• egg
• wonton wrapper
• salt
• sugar
• sesame oil
• ginger
• soy sauce
• green onion
• ground pork
• cornstarch
• rice wine

Instructions

1. 1 Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
2. 2 Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
4. 4 Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
5. 5 Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

By Allrecipes

Ingredients

• ✓ sugar snap pea
• green onion
• oyster sauce
• water
• cornstarch
• broccoli
• soy sauce
• red pepper flakes
• green bell pepper
• green onion
• mushroom
• bamboo shoot
• vegetable oil
• water
• white rice
• soy sauce
• garlic
• onion
• new york strip steak

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ sugar snap pea
• olive oil
• ranch dressing mix
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place peas, olive oil, ranch dressing mix, and garlic in a large plastic zip-top bag. Shake to coat peas. Spread evenly on a baking sheet.
3. 3 Bake in the preheated oven until peas are tender, about 20 minutes.

By Leslie Asquith

Ingredients

• ✓ sugar snap pea
• mushroom
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ sugar snap pea
• olive oil
• garlic
• soy sauce

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Ingredients

• ✓ sugar snap pea
• water
• cherry tomato
• garlic
• white sugar
• onion and herb seasoning
• lemon juice

Instructions

1. 1 Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.

By raebro

Ingredients

• ✓ sugar snap pea
• olive oil
• raspberry vinegar
• dijon mustard
• strawberry

Instructions

1. 1 Bring a medium pot of water to boil and place a steamer insert in the pot. Place snap peas in the steamer, cover, and cook until bright green, about 30 seconds. Drain, run under cold water to cool completely, drain, and set aside.
2. 2 Whisk oil, vinegar, and mustard together in a bowl until well combined. Set aside for 3 to 5 minutes.
3. 3 Combine snap peas and strawberries in a large bowl; pour vinaigrette over top and toss gently. Serve immediately or chill for up to 1 hour.

By Mojito Mama

Ingredients

• ✓ sugar snap pea
• olive oil
• shallot
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ sugar snap pea
• arugula
• baby spinach
• blueberry
• vegetable oil
• blueberry
• white balsamic vinegar
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ sugar snap pea
• vegetable oil
• onion
• snow pea
• bok choy
• curry powder
• feta cheese

Instructions

1. 1 Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese.
2. 2 Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.

By Taylor

Ingredients

• ✓ sugar snap pea
• olive oil
• sea salt
• black pepper
• cinnamon
• white sugar

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Toss sugar snap peas with olive oil in a bowl and in a single layer on a baking sheet. Drizzle more olive oil on top; season with salt and pepper. Combine cinnamon and sugar together in a small bowl; sprinkle onto sugar snap peas.
3. 3 Cook in the preheated oven until sugar snap peas are lightly browned and sugar has caramelized, 4 to 5 minutes.

By eandjanda

Ingredients

• ✓ sugar snap pea
• olive oil
• green onion
• garlic
• salt
• mint

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add sugar snap peas, green onion, and garlic; season with salt and black pepper. Cook for 4 minutes. Off heat, stir in mint leaves.

By ORNERY

Ingredients

• ✓ sugar snap pea
• spaghetti
• basil
• lemon juice
• olive oil
• garlic
• salt
• olive oil
• shrimp
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
3. 3 Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

By averynmartin

Ingredients

• ✓ sugar snap pea
• garlic flavored olive oil
• soy sauce
• sesame oil
• chili oil
• brown sugar
• sesame seed

Instructions

1. 1 Preheat the oven broiler, and move oven rack into the top position.
2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Ingredients

• ✓ sugar snap pea
• green onion
• carrot
• red bell pepper
• chicken breast
• cilantro
• almond
• white sugar
• white vinegar
• sesame oil
• teriyaki sauce
• mustard

Instructions

1. 1 In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
2. 2 In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

By LINDA W

Ingredients

• ✓ sugar snap pea
• raspberry
• raspberry vinegar
• olive oil
• sugar
• salt
• pepper
• blueberry
• mixed salad greens

Instructions

1. 1 Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
2. 2 Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
3. 3 In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.

By Paula Kelsay McFarland

Ingredients

• ✓ sugar snap pea
• olive oil
• chicken thigh
• brown sugar
• soy sauce
• honey
• garlic
• ground ginger
• pineapple
• onion
• cornstarch
• water

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Brown chicken in hot oil, about 2 1/2 minutes per side.
2. 2 While chicken is cooking, mix brown sugar, soy sauce, honey, garlic, and ginger together in a small bowl.
3. 3 Transfer chicken to the bottom of a slow cooker. Place pineapple and onion on top of the chicken. Pour sauce over top.
4. 4 Cover and cook on High for 3 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C).
6. 6 Remove chicken from the slow cooker and place on a baking sheet.
7. 7 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
8. 8 Meanwhile, mix cornstarch and water together in a small bowl. Add it to the slow cooker, stir, and cook until sauce has thickened, about 30 minutes. Add snap peas and chicken and cook until heated through, 15 to 20 minutes more.

By pomluv

Ingredients

• ✓ sugar snap pea
• red bell pepper
• orange bell pepper
• red onion
• portabella mushroom
• olive oil
• salt
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ sugar snap pea
• sunflower seed
• lemon
• feta cheese
• sunflower oil
• dill
• salt
• black pepper
• lemon
• feta

Instructions

1. 1 Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.

By VirginiaWillis

Ingredients

• ✓ sugar snap pea
• chicken breast
• limeade concentrate
• black pepper
• white sugar
• white vinegar
• salt
• mustard
• onion
• vegetable oil
• poppy seed
• spinach
• strawberry
• pecan

Instructions

1. 1 Toss chicken breasts, limeade, and pepper in a bowl. Cook the chicken breasts in a skillet until no longer pink in the center and the juices run clear, about 8 minutes. Remove skillet from the heat and set aside.
2. 2 Combine sugar, vinegar, salt, mustard, and onion in a blender. Process for about 20 seconds. With the blender on high speed, gradually add oil in a slow and steady stream. Stir in poppy seeds.
3. 3 Arrange spinach on 4 salad plates and top with strawberries, peas, pecans, and the cooked chicken. Serve with the poppy seed dressing.

By larkspur

Ingredients

• ✓ sugar snap pea
• ground beef
• onion
• garlic
• cream of mushroom soup
• mushroom
• american cheese
• potato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer ground beef mixture, using a slotted spoon, to a 2-quart casserole dish; retain drippings in the skillet.
3. 3 Spread cream of mushroom soup over ground beef mixture.
4. 4 Cook and stir mushrooms in the beef drippings over medium heat until tender and browned, 5 to 10 minutes; spread over soup layer in casserole dish.
5. 5 Arrange snap peas over mushroom layer; cover with American cheese slices. Layer potatoes over cheese.
6. 6 Bake in the preheated oven until cheese is melted and potatoes are browned and crisp, about 1 hour.

By GENTLEWOMAN

Ingredients

• ✓ sugar snap pea
• water
• white rice
• shrimp
• ginger
• cayenne pepper
• garlic
• sesame seed
• black pepper
• sesame oil
• red bell pepper
• green onion
• teriyaki sauce
• cornstarch
• chicken broth
• salt

Instructions

1. 1 In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
3. 3 Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
4. 4 Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.

By Debbie

Ingredients

• ✓ sugar snap pea
• sesame oil
• new york steak
• broccoli floret
• carrot
• green bell pepper
• chardonnay wine
• honey
• soy sauce
• red pepper flake

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ sugar snap pea
• pork shoulder
• ginger root
• chicken flavored ramen noodles
• seasoning packets
• water
• green onion
• soy sauce
• cornstarch

Instructions

1. 1 Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours.
2. 2 About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.

By Elizabeth

Ingredients

• ✓ sugar snap pea
• white vinegar
• salt
• sugar
• water
• garlic
• lemon zest
• dill seed
• tarragon
• red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. 2 Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
3. 3 Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
4. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ sugar snap pea
• cod fillet
• salt
• black pepper
• butter
• sesame seed
• vegetable oil
• garlic
• orange

Instructions

1. 1 Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
2. 2 Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
3. 3 Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
4. 4 Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
5. 5 Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

By Allrecipes

Ingredients

• ✓ sugar snap pea
• olive oil
• leek
• salt
• chicken broth
• black pepper
• cayenne pepper
• mint
• creme fraiche
• mint

Instructions

1. 1 Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
2. 2 Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
3. 3 Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
4. 4 Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
5. 5 Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
6. 6 Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.

By John Mitzewich

Ingredients

• ✓ sugar snap pea
• cooking spray
• cherry tomato
• dried fruit and nut mix
• mushroom
• bell pepper
• chia seed
• cayenne pepper
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ sugar snap pea
• salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sriracha sauce
• sesame oil
• ginger paste
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole