![]() ![]() The entire pod and peas inside are completely edible. Spread the snap peas out into a single layer. However, when you want a quick and easy side dish, cooking them is a great way to get in some really good vitamins and nutrients. Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Broccolini, green beans, asparagus, Brussels sprouts, zucchini/courgette, kale and even mushrooms are all delicious when cooked this way.Ībsolutely, they are one of my favorite snacks. Arrange the sugar snap peas in a steamer rack set over boiling water, cover and steam until tender-crisp, about 3 minutes. ![]() Roast for 15 to 20 minutes, or until crispy, turning. Arrange in previously prepared baking sheet in a single layer. Add the panko mixture to the sugar snap peas and toss to combine. In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper. 36 Reviews Level: Easy Total: 20 min Prep: 15 min Cook: 5 min Yield: 6 servings Nutrition Info Save Recipe Ingredients Deselect All 1 1/2 pounds fresh sugar snap peas 1 tablespoon good olive. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne saute 1 minute longer. Combine sugar snap peas and olive oil in a mixing bowl and toss to coat. Cook’s tip: This cooking method works very well with most green vegetables. In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Turn off the heat and toss with sesame seeds. Add the sugar snap peas and cook for 4-5 minutes until tender crisp. Cook for 1-2 minutes until nice and fragrant. Cook for another minute or two then serve. Heat the sesame oil over medium heat and add the red pepper flakes and garlic. Add the garlic, chilli and lemon juice then season with salt and pepper.
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