Best 7 Gingered Peas And Water Chestnuts Recipes

SNOW PEAS WITH WATER CHESTNUTS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

QUICK AND EASY PEAS & WATER CHESTNUTS

Steps:

• In a 2 quart dish, combine peas and water; cover and microwave on HIGH for 7 minutes.
• Stir in remaining ingredients.
• Cover and microwave again on HIGH for 3 minutes or until heated through.
• Add salt to taste, if necessary.

SHRIMP WITH SNOW PEAS AND WATER CHESTNUTS

Steps:

• Peel and devein shrimp. Combine the sherry and soy sauce in a medium bowl and add shrimp. Marinate in the refrigerator for 30 minutes.
• Meanwhile, heat a wok or large skillet over high heat and add the oil. Add ginger and stir-fry for 1 minute. Add the shrimp (reserving the marinade) and cook until light pink, 2 to 3 minutes.
• Add mushrooms and snow peas and cook for 1 to 2 minutes, until the snow peas are bright green and crisp-tender. Add scallions and water chestnuts and stir-fry until just heated through.
• Add the reserved marinade and cornstarch mixture. Bring to a boil and cook until the sauce thickens. Serve.

SNOW PEAS WITH GINGER

Steps:

• Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes.
• Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.

GINGERED PEAS AND WATER CHESTNUTS

Steps:

• Set aside 1/4 cup broth. In a saucepan, combine vegetables, butter, seasonings and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. Combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes. Combine cornstarch and reserved broth until smooth; stir into pea mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

SESAME CHICKEN

Steps:

• In a bowl, combine soy sauce, cooking wine, cornstarch, and sugar. Stir in chicken and marinate for 15 minutes.
• Place wok over high heat. When wok smokes, add peanut oil. When oil shimmers, add garlic and ginger and cook for 10 seconds.
• Remove chicken from marinade. Reserve marinade and add chicken to wok. Cook, stirring occasionally, until chicken is browned in places and just cooked through, about 3 minutes.
• Stir in chili paste and snow peas and cook 2 minutes more, or until snow peas are shiny and bright green.
• Stir in bamboo shoots and water chestnuts and continue cooking until they are heated through, about one minute.
• Remove from heat, stir in scallions, sesame seeds, and sesame oil and serve immediately.

SPICY CHICKPEAS WITH GINGER

Steps:

• Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
• For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
• Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.