Type what you have

Ingredients

• ✓ snow pea
• soy sauce
• cornstarch
• cooking spray
• sesame oil
• carrot
• chicken broth

Instructions

1. 1 Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
2. 2 Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

By CKLEWIS

Ingredients

• ✓ snow pea
• olive oil
• onion
• garlic
• ginger
• white wine
• shrimp
• salt
• pepper
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. 2 Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

By flash1400

Ingredients

• ✓ snow pea
• sweet chili sauce
• soy sauce
• sesame oil
• garlic
• ginger
• firm tofu
• red cabbage
• carrot
• peanut

Instructions

1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Ingredients

• ✓ snow pea
• mushroom
• zucchini
• celery
• green onion
• red bell pepper
• napa cabbage
• broccoli
• carrot
• water chestnut
• baby corn
• sesame oil
• soy sauce
• ginger root
• garlic
• chicken bouillon
• water
• chicken breast
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat the vegetable oil in a large Dutch oven or soup pot over medium-high heat, and cook and stir the chicken thigh and breast meat until the chicken is no longer pink inside, about 3 minutes. When the chicken is cooked, stir in the water, chicken bouillon cube, garlic, ginger, soy sauce, and sesame oil. Bring the soup to a boil, and reduce heat to a simmer.
2. 2 Stir in the baby corn, water chestnuts, carrots, broccoli florets, napa cabbage, red bell pepper, green onions, celery, zucchini, and snow peas, and simmer until the carrots start to softened, and the broccoli and snow peas turn bright green, 1 to 2 minutes. Mix in the mushrooms, and simmer for 5 more minutes.

By rlt11_NMC

Ingredients

• ✓ snow pea
• egg noodle
• grapeseed oil
• garlic
• beef skirt steak
• portobello mushroom
• carrot
• red bell pepper
• hoisin sauce
• oyster sauce
• liquid aminos
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ snow pea
• vegetable oil
• ginger root
• garlic
• cornstarch
• broccoli
• carrot
• green bean
• water
• soy sauce
• onion
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place 2 tablespoons vegetable oil, 1 teaspoon ginger, garlic, and cornstarch in a large bowl; mix until cornstarch is dissolved.
3. 3 Add broccoli, carrots, snow peas, and green beans; toss lightly to coat.
4. 4 Heat remaining 2 tablespoons vegetable oil in a large skillet or wok over medium heat. Add vegetable mixture and cook for 2 minutes, stirring constantly to prevent burning.
5. 5 Stir in water and soy sauce; add onion, salt, and remaining 1 teaspoon ginger. Cook and stir until vegetables are tender but crisp.
6. 6 Serve hot and enjoy!

By veggigoddess

Ingredients

• ✓ snow pea
• water
• soy sauce
• brown sugar
• cornstarch
• honey
• ginger
• sesame oil
• beef sirloin steak
• broccoli
• yellow bell pepper
• garlic
• green onion

Instructions

1. 1 Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
2. 2 Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
3. 3 Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
4. 4 Garnish with chopped green onions.

By fabeveryday

Ingredients

• ✓ snow pea
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• bok choy
• chicken breast
• green onion
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ snow pea
• teriyaki marinade
• soy sauce
• ginger
• brown sugar
• red pepper flakes
• black pepper
• chicken breast
• scallion
• garlic
• sesame oil
• broccoli
• red bell pepper
• stir-fry sauce

Instructions

1. 1 Whisk together teriyaki marinade, soy sauce, ginger, brown sugar, red pepper flakes, and black pepper in a large glass or ceramic bowl until well combined. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 5 hours.
2. 2 Heat a wok over medium-high heat. Add scallions, garlic, and sesame oil; stir-fry for about 1 minute. Add broccoli, snow peas, and bell pepper; stir-fry for 2 minutes more. Add stir-fry sauce and mix until vegetables are coated.
3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Add chicken to vegetables in the wok and stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By ANGIEQ

Ingredients

• ✓ snow pea
• green onion
• red chile pepper
• green chile pepper
• garlic
• soy sauce
• walnut oil
• brown sugar
• beef sirloin steak
• chinese egg noodle
• spinach
• red bell pepper
• baby corn
• soy sauce
• sesame seed

Instructions

1. 1 Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
2. 2 Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
3. 3 Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
4. 4 Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
5. 5 Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
6. 6 Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
7. 7 Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.

By emmacatalina

Ingredients

• ✓ snow pea
• strip steak
• cornstarch
• soy sauce
• white sugar
• olive oil
• sweet onion
• garlic
• oyster sauce
• salt
• black pepper
• green pea
• carrot
• celery
• red bell pepper

Instructions

1. 1 Place sliced steak in a large bowl; sprinkle cornstarch over top and toss to coat.
2. 2 Whisk soy sauce and sugar together in a small bowl until sugar dissolves; pour over the steak. Mix and marinate in the refrigerator for at least 2 hours or overnight.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic to the hot oil; cook and stir until tender, 5 to 7 minutes. Stir in oyster sauce and season with salt and pepper.
4. 4 Add snow peas, green peas, carrot, celery, and bell pepper; cook and stir until vegetables are crisp-tender, 7 to 10 minutes. Remove vegetables from the skillet.
5. 5 Remove steak from the marinade, shaking off any excess moisture; discard the marinade.
6. 6 Heat remaining 2 tablespoons oil in the same skillet. Fry steak in the hot skillet to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the vegetables back to the skillet; mix well and cook until just heated through. Serve hot.

By lola

Ingredients

• ✓ snow pea
• chive
• kosher salt
• lime juice
• sake
• butter
• heavy cream
• sake
• shallot
• ginger
• butter
• miso
• water
• soy sauce
• brown sugar
• salmon fillet
• cooking spray
• short-grain white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
2. 2 While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
3. 3 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
4. 4 Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
5. 5 Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
6. 6 While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
7. 7 Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
8. 8 Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

By Everettrj

Ingredients

• ✓ snow pea
• green onion
• mushroom
• ground pork
• sesame oil
• soy sauce
• egg
• bread crumb
• salt
• black pepper
• wonton wrapper
• chicken broth
• shrimp
• bok choy
• soy sauce
• sesame oil

Instructions

1. 1 Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. 2 Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. 3 Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods.
4. 4 Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

By Starry Night

Ingredients

• ✓ snow pea
• cilantro
• black pepper
• salt
• lime
• scallion
• baby bok choy
• mushroom
• zucchini
• water
• vegetable broth
• red pepper flakes
• ginger
• garlic
• green curry paste
• lemongrass
• coconut oil

Instructions

1. 1 Heat a saucepan over medium heat. Add coconut oil, lemongrass, green curry paste, garlic, ginger, and red pepper flakes. Cook until fragrant, about 2 minutes.
2. 2 Add broth and water to the saucepan with the lemongrass mixture and bring to a boil. Add spiralized zucchini noodles, mushrooms, snow peas, bok choy, scallions, and lime juice. Cook until tender, about 4 minutes.
3. 3 Season soup with salt and pepper. Add cilantro. Stir to combine, adjust seasoning if needed, and ladle into bowls.

By Cindy Anschutz Barbieri

Ingredients

• ✓ snow pea
• vegetable oil
• chicken breast
• red bell pepper
• onion
• water
• hoisin sauce
• soy sauce
• sherry
• ginger root
• rice vinegar
• sesame oil
• oyster sauce
• sugar
• cornstarch
• garlic

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
2. 2 Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
3. 3 Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

By lutzflcat

Ingredients

• ✓ snow pea
• cilantro
• red bell pepper
• ramen noodle
• basil
• brown sugar
• fish sauce
• soy sauce
• green curry paste
• chicken stock
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• jalapeno pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday

Ingredients

• ✓ snow pea
• sesame seed
• water
• garlic powder
• rice wine vinegar
• peanut butter
• green onion
• red bell pepper
• avocado
• carrot
• brown rice
• lime
• sesame oil
• honey
• ginger
• chili-garlic sauce
• avocado oil
• soy sauce
• salmon fillet

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
2. 2 Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
3. 3 Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
4. 4 Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
5. 5 Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

By Bibi

Ingredients

• ✓ snow pea
• sesame seed
• sriracha sauce
• chile paste
• soy sauce
• brown sugar
• ginger root
• garlic
• mushroom
• green onion
• poblano pepper
• red bell pepper
• carrot
• red cabbage
• sesame oil
• egg noodle
• grapeseed oil
• five-spice powder
• chicken breast

Instructions

1. 1 Season chicken with five-spice powder.
2. 2 Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4. 4 Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
5. 5 Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
6. 6 Stir sauce into wok and cook for 3 minutes. Serve.

By CookingWithShelia

Ingredients

• ✓ snow pea
• green onion
• red pepper flakes
• garlic
• ginger root
• celery
• onion
• red bell pepper
• olive oil
• brown sugar
• cornstarch
• sesame oil
• sherry
• water
• oyster sauce
• soy sauce
• hoisin sauce
• ground beef
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
3. 3 Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
4. 4 Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
5. 5 Drain spaghetti and add to the skillet with sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.

By lutzflcat

Ingredients

• ✓ snow pea
• soy sauce
• bean sprout
• egg
• sesame oil
• white pepper
• broccoli
• water chestnut
• carrot
• pea
• vegetable broth
• garlic
• green onion
• mushroom
• peanut oil
• brown rice
• chicken breast
• rice vinegar
• cornstarch
• egg

Instructions

1. 1 Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
2. 2 Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
4. 4 Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
6. 6 Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ snow pea
• cilantro
• chile-garlic sauce
• chow mein noodle
• black pepper
• salt
• broccoli
• yellow bell pepper
• tomato
• spaghetti
• teriyaki marinade
• chicken breast
• black pepper
• garlic
• sugar
• ginger
• canola oil
• sesame oil
• grapeseed oil
• rice wine vinegar
• soy sauce

Instructions

1. 1 Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
2. 2 Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
7. 7 Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

By Julio Cardinale

Ingredients

• ✓ snow pea
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• thai basil
• cilantro
• mint
• peanut
• carrot
• bean sprout
• salad green
• green mango
• flank steak
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

Ingredients

• ✓ snow pea
• sesame seed
• rice
• water
• cornstarch
• shrimp
• carrot
• red bell pepper
• onion
• broccoli
• ginger
• garlic
• peanut oil
• sesame oil
• sriracha sauce
• ginger powder
• garlic powder
• rice vinegar
• fish sauce
• orange juice
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
2. 2 Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
3. 3 Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
4. 4 Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
5. 5 Add stir-fried vegetables back to the skillet, and pour in sauce.
6. 6 Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
7. 7 Serve with hot, fluffy rice, and garnish with sesame seeds.

By Bibi

Ingredients

• ✓ snow pea
• paprika
• cilantro
• peanut
• vegetable oil
• zucchini
• mushroom
• baby corn
• water chestnut
• carrot
• broccoli
• vegetable oil
• black pepper
• salt
• ginger
• coriander
• red pepper flakes
• sesame oil
• garlic powder
• hot chile paste
• tamarind paste
• onion powder
• cilantro
• peanut butter
• rice wine vinegar
• soy sauce
• brown sugar
• vegetable oil
• vegetable broth
• pad thai rice noodle

Instructions

1. 1 Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
2. 2 Drain rice noodles and set aside.
3. 3 Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
4. 4 Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
5. 5 Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
6. 6 Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
7. 7 Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
8. 8 Remove the wok from heat and pour the sauce over vegetables and rice noodles.
9. 9 Toss to fully coat the vegetables and rice noodles with sauce.
10. 10 Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

By Nicole

Ingredients

• ✓ snow pea
• cream cheese
• spinach

Instructions

1. 1 Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod. Soak pods in ice water for about 1 1/2 hours. Drain and dry pods.
2. 2 Put cream cheese in a pastry bag and pipe enough cheese into pods until full. Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.

By Pam

Ingredients

• ✓ snow pea
• cream cheese
• salmon
• garlic salt
• black pepper
• dill weed

Instructions

1. 1 Split each snow pea down one seam.
2. 2 Mix cream cheese, smoked salmon, garlic salt, and pepper in a bowl until smooth. Spoon salmon mixture into a pastry bag fitted with a star tip. Pipe mixture into the center of each snow pea pod, creating a scalloped edge. Sprinkle dill weed over cream cheese filling.

By Allrecipes Member

Ingredients

• ✓ snow pea
• sesame seed
• olive oil
• mushroom
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ snow pea
• broccoli
• red onion
• sesame oil
• red bell pepper
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
2. 2 Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

By Kikkoman

Ingredients

• ✓ snow pea
• vegetable oil
• onion
• sugar snap 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

• ✓ snow pea
• teriyaki sauce
• chicken breast tender
• onion
• straw mushroom
• water chestnut
• bok choy

Instructions

1. 1 Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5 to 6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
2. 2 Melt remaining Saute Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2 to 3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3 to 5 minutes or until greens are wilted and stems are crisply tender.
3. 3 Add chicken; toss lightly.

By Land O'Lakes