Best 5 Stir Fried Snow Peas And Carrots Recipes

CARROTS AND SNOW PEAS

Steps:

• In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.

CRISPY BEEF WITH CARROTS AND SNOW PEAS

Steps:

• For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
• Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
• In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
• Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
• To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
• Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.

STIR-FRIED BEEF WITH SNOW PEAS & CARROTS

Steps:

• Combine soy sauce, cornstarch, sherry, and sugar in a large bowl; add beef and stir to coat.
• Let stand at least 15 minutes.
• Heat large skillet or wok over high heat; when hot, add vegetable oil.
• Stir-fry beef 2 minutes.
• Add vegetables and stir-fry an additional 1 to 2 minutes or until beef loses its red color.
• Serve immediately.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

STIR FRIED GREEN BEANS AND SNOW PEAS

Steps:

• Combine the garlic, ginger and oil in a hot wok. Stir-fry for 1 minute.
• Add the broth, soy sauce and vegetables. Stir to coat, cover, and simmer vegetables for 2-3 minutes or until the carrots are crisp-tender.