Quick amp - Broccoli and snow peas recipes

Author: Ryan Mathews

Quick amp Easy recipes Main course Side dishes

Stir fry snow peas with broccoli and Mushrooms is great over rice, served with roasted bone-in chicken breasts, or served with coleslaw with fresh pineapple. If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.

Broccoli, Asparagus, and Snap Peas in Parchment
Stir Fry Snow Peas with Broccoli and Mushrooms Recipe
Spicy Asian Roasted Broccoli & Snap Peas
Chicken Stir Fry with Broccoli and Snap Peas

Broccoli, Asparagus, and Snap Peas in Parchment

Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
Provided by: Martha Stewart
Total time: 10 minutes
Prep time: 10 minutes
Yields: 4
Number of ingredients: 5

Ingredients:

1 1/2 cups small broccoli florets (from 1 head broccoli)
1/2 bunch asparagus (6 ounces), cut into 2-inch lengths
1 1/4 cups sugar snap peas, trimmed
1 tablespoon unsalted butter (optional)
Coarse salt and ground pepper

Nutrition:

Calories: 76 g
Fat: 1 g
Fiber: 5 g

How to cook:

Preheat oven to 400 degrees. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes.

Notes: Asian Broccoli and Snow Pea Salad, In a pot with a tigh-fitting lid, add in the stock and garlic; bring to a boil. Add in the broccoli and then bring the pot back up to a boil.

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broccoli asparagus and snap peas in parchment stir fry snow peas with broccoli and mushrooms chicken stir fry with broccoli and snap peas asparagus and snap peas in parchment stir fry with broccoli and snap peas stir fry snow peas with broccoli and mushrooms recipe broccoli and snow peas recipes

Stir Fry Snow Peas with Broccoli and Mushrooms Recipe

Stir fry snow peas with broccoli and Mushrooms is great over rice, served with roasted bone-in chicken breasts, or served with coleslaw with fresh pineapple.
Provided by: What's Cooking America
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 12

Ingredients:

1 medium crown of broccoli, (cut into individual stalks (cut larger stalks in half))
2 to 3 handfulls of snow peas, (dried ends cut off (if necessary))
4 medium-size Shitake mushrooms, (rinsed and sliced into medium thickness)
2 tablespoons soy sauce
2 tablespoon dry Sherry wine
1 teaspoon cornstarch
1/2 teaspoon sugar, (granulated)
2 teaspoons chili paste (with garlic (I prefer Lan Chi))
1 teaspoon toasted sesame oil
Zest (from 1 lemon)
3 tablespoons Coconut Oil, (virgin, organic*)
2 handfuls of sweet grape tomatoes, (rinsed)

How to cook:

Fill a large bowl with water and ice cubes; set aside.
Using a pan with a steamer basket, bring 3/4 to 1-inch of water to a boil (water should not touch bottom of steamer basket). Place the prepared broccoli stalks in the basket and place a lid on the pan. Reduce heat to medium and let steam 3 minutes. Check broccoli, if it has turned a brilliant green, remove and dunk into the bowl filled with water and ice cubes. When broccoli has cooled, lift steam basket and broccoli from the water and let drain. Wrap cooked broccoli in paper towels and roll up; set aside.
Repeat the same above procedure with the snow peas, but check after 1 minute of steaming. The snow peas will turn a brilliant green and begin to sweat. If they need a bit more steaming time, place lid back on the pan and then check again in another 30 seconds. Wrap cooked snow peas in paper towels and roll up; set aside.
At this point, cooked and wrapped broccoli and snow peas may be placed in the refrigerator until you are ready to finish the stir fry process.
In a container with a good lid, add the soy sauce, sherry wine, cornstarch, sugar, chile paste, sesame oil, and lemon zest. Shake well and set aside.
Using a heavy-bottom pan over medium-high heat, add the coconut oil. When the coconut oil has melted, add the mushrooms and saute until they are a nice golden brown. Add steamed broccoli and saute another 3 minutes. Add steamed snow peas and continue to saute for an additional 3 minutes. Do a taste test (you want the veggies to be heated through but still remain crunchy). When vegetables are to you liking, toss in the grape tomatoes, giving a few tosses until the tomatoes are mixed in with the other vegetables.
Add the prepared soy sauce mixture (shake again) and toss well. Taste and add a little coarse sea salt, if needed.
Remove from heat and serve.

Notes: Shrimp Stir-Fry with Snow Peas and Broccoli Recipe, Start the vegetables: In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season

Spicy Asian Roasted Broccoli & Snap Peas

If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.
Provided by: Julie Grimes Bottcher
Yields: 0 servings
Cuisine: Asian
Number of ingredients: 13

Ingredients:

5 cups broccoli florets (from about 2 broccoli crowns)
3 cups (about 12 oz.) fresh sugar snap peas
6 to 8 red or orange fresh Thai chiles, stems trimmed
3 Tbs. extra-virgin olive oil
2 Tbs. plus 1 tsp. toasted sesame oil
1 tsp. kosher salt
2 Tbs. fresh cilantro leaves, chopped
1-1/2 Tbs. light-colored (white or yellow) miso
1 Tbs. honey
2 tsp. sambal oelek (Asian chile paste)
1 tsp. finely grated orange zest
1 tsp. grated fresh ginger
1 clove garlic, minced

Nutrition:

How to cook:

Position a rack in the center of the oven and heat the oven to 450°F.
Put the broccoli, peas, and chiles in a large bowl; toss with 2 Tbs. of the olive oil and 2 Tbs. of the sesame oil. Sprinkle with salt and toss again. Transfer the vegetables to a 10×15-inch Pyrex dish and roast, stirring once, until the peas are lightly browned and the broccoli tops are quite dark in spots, about 22 min.
Meanwhile, in a small bowl, whisk the remaining 1 Tbs. olive oil, 1 tsp. sesame oil, cilantro, miso, honey, sambal oelek, orange zest, ginger, and garlic. Pour the mixture over the roasted vegetables and toss to coat. Remove the chiles (or leave them in for color but warn diners not to eat them). Serve immediately.

Notes: Chicken Stir Fry with Broccoli and Snap Peas, Add the remaining oil, then add broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just

Chicken Stir Fry with Broccoli and Snap Peas

Chicken Stir Fry with Broccoli and Snap Peas is an easy 30-minute meal that’s perfect for busy weeknights. Tender chicken sauteed with fresh broccoli and snap peas coated in a savory sauce.
Provided by: Kelly
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 20

Ingredients:

3/4 - 1 pound boneless skinless chicken breast (cut into 1 inch pieces)
salt and pepper (to taste)
1 teaspoon corn starch (or arrowroot powder)
3-4 Tablespoons cooking oil
3 cloves garlic (minced)
1 teaspoon minced fresh ginger
2 cups broccoli florets
1 cup sugar snap peas (can also use or add snow peas, red bell peppers or zucchini)
sesame seeds (for garnish)
chopped green onions (for garnish)
1/4 cup low sodium soy sauce (for gluten free use gluten free tamari or coconut aminos)
2 Tablespoons oyster sauce
2 Tablespoons honey (or coconut sugar)
2 teaspoons toasted sesame oil
2 Tablespoons corn starch (or arrowroot starch)
1/2 cup water (plus more as needed to thin out sauce)
1 teaspoon Thai chili garlic sauce or Sriracha (optional to taste)
1/2 teaspoon fish sauce (optional but if you have this in your pantry already - it adds an exceptional rich umami flavor)
Lunch containers
Cooked rice (quinoa or noodles)

Nutrition:

How to cook:

In a medium bowl, season chicken with salt and black pepper. Sprinkle cornstarch over chicken and stir until combined. Set aside.
In a separate small bowl, whisk together all the ingredients for the sauce. Set aside.
Heat 2 tablespoons oil in a large wok or pan over medium-high heat. Add the chicken and cook for 3-4 minutes, or until chicken is slightly brown and cooked through. Transfer to a medium plate and set aside.
Add the remaining oil, then add broccoli and snap peas to the pan. Add garlic and ginger and cook for 3-4 minutes or until vegetables are just tender-crisp (cook a little bit longer if you like your vegetables softer).
Return the cooked chicken back to the same pan. Give the sauce a whisk and pour over top. Allow the sauce to thicken and bubble (about 30 seconds - add more water as needed to thin out sauce if desired. Toss until coated and adjust seasonings as needed. Sprinkle with sesame seeds and green onions, if desired and remove from heat. Serve hot with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.
For Meal Prep:
Divide into lunchboxes along with your favorite rice, cauliflower rice, quinoa, noodles or zoodles.

Notes: Beef, Broccoli & Snow Pea Stir Fry, Add the snow peas to the pan and cook for 1-2 minutes, until slightly tender but mostly crisp, then add in the reserved cooked beef and broccoli