I/61xWA1eNWrL._SL1000_.jpg' alt='Sugar Peas' title='Sugar Peas' />Spring Stir Fried Chicken with Sugar Snap Peas and Carrots. Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal. I love making stir fries for dinner, whats better than throwing veggies and protein into a wok and having dinner ready in minutes. Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand great way to clean out the refrigerator. You can serve it as is or over brown rice, quinoa, noodles, cauliflower rice, whatever I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while Im cooking. Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal. I love making stir fries for dinner, whats better than throwing veggies and protein into a wok and having dinner ready in minutes. Ingredients For the sauce. GF tamari or Coconut Aminos for W3. Paleo or W3. 0. For the Stir Fry. Directions Combine soy sauce, lime juice, water and cornstarch in a small bowl, mix together and set aside. Season chicken lightly with salt. Heat a large wok over high heat. When the wok is very hot, add half of the oil, then add the chicken. Stir fry, stirring occasionally until the chicken is cooked through and browned, about 3 4 minutes. With a slotted spoon, remove the chicken and set aside. Reduce heat to medium. When fresh peas are not available or when you want to enjoy a starchier, hardier flavored legume, dried peas are the perfect choice they are available any time of. Social Sharing Share. Share Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas on Facebook Share Easy Green Curry with Chicken, Bell Pepper. Of all the pea varieties out there, the sugar snap pea is quickly becoming one of the most popular type because you dont need to shell the peas out of their pods. Get Sauteed Sugar Snap Peas Recipe from Food Network. The classic steakandpotato dinner gets a sophisticated Middle Eastern lift in this recipe. Before roasting it, were seasoning our diced potato with savory, herby. Stirfries arent usually the welledited dishes you think about and shop for in advance. Harvest and Preserving Tips. To determine when to pick shell peas, check the pods by eye and feel. If the pea pod is round, has a nice sheen, and is bright green, it. Snap peas Pisum sativum var. Add the remaining oil to the wok add the garlic and ginger, stir for 2. Add the sugar snap peas and carrots, stirring over medium high heat until tender crisp, about 3 4 minutes. Return the chicken to the wok, add the soy sauce lime mixture, mix well and cook another 3. Serve immediately and top with fresh scallions. Nutrition Information. Yield 4 servings, Serving Size Just under 1 cup. Amount Per Serving Smart Points 3. Points 5. Calories 1. Total Fat 5. 5g. Saturated Fat g. Cholesterol 0mg. Sodium 2. Carbohydrates 7g. Fiber 2g. Sugar 1. Crab, Meet Sugar Snap Peas. Or combine those elements in a salad bowl and toss with a little olive oil, and you have a lively side dish or salad. Photo. Sugar snap peas have the seasonal appeal of fresh peas in the pod, but are much faster to handle because you can eat them shell and all. Credit. Andrew Scrivani for The New York Times But this time of year, when the first sugar snap peas are just turning plump enough to pick, I like to let them star or in this case, co star in a main course. In this recipe, Ive paired them with crab and tossed it all into pasta. The thing about combining peas and crab is that it can be hard to determine which element is sweeter. The peas are earthy, grassy and sweet in a vegetal way, like the spring breeze moving through the baby green leaves in the trees. Crab has a whole other kind of sweetness, a salty, beachy, nearly summer sweetness, like the spray blowing off the sea. Together, these two could make a dish cloying, unless you stop them with a jolt of acid and a smack of heat. Lemon juice and zest and a hit of red chile flakes do the job, aided by a sprinkling of flaky sea salt right at the end. And then there is the mint, whose herbal coolness goes well with both the sweet and savory elements in the bowl. Even better, the whole thing comes together quickly a complex, pretty spring dish that satisfies on a weeknight. Recipe Crab Pasta With Snap Peas and Mint. And to Drink. Not only does this dish promise to be seasonal and delicious, but it also opens the door to many resonant wines, all ideally white, dry, perhaps a bit herbal and with no obtrusive oak. Lets start with Chablis, which would be an excellent foil for the crab and peas. So would Sancerre, which, though made from sauvignon blanc rather than the chardonnay in Chablis, can be surprisingly similar in character. A Soave or Etna Bianco, from Italy, would be terrific. Dry rieslings from Germany and Austria are always good with crab. Alsatian Sylvaner, often overlooked, can be a great spring wine. Fino sherry would be lovely, and if you are already drinking nothing but ros, pick a dry one. Mini Crab Cakes more. ERIC ASIMOVFollow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Continue reading the main story.