Willow Park Wines and Spirits

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Erin Rosar
 
September 18, 2013 | Tasty Recipes | Erin Rosar

Sautéed Sugar Snap Peas & Cashews

​A huge thank you to everyone who attended our Organic Defined: Bonterra Organic Vineyards event last night!  Bonterra Organic Vineyards has created great recipes over the years - here is the recipe for Sautéed Sugar Snaps & Cashews.

Ingredients

  • 2 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh extra virgin olive oil
  • 1/4 Cup shallots, minced
  • 1/2 Serrano pepper, minced
  • 1 lb sugar snap peas, trimmed
  • 1 Tbsp rice wine vinegar
  • 1/4 Cup cashews
  • 1 tsp honey
  • 1 tsp butter
  • sea salt

Directions

  1. Heat a large skillet over medium heat and toast the cashews for 3-4 minutes, until they smell nutty and toasted, but before they turn brown.
  2. Scoop them onto a cutting board and coarsely chop.
  3. Return the skillet to the stove an dswirl in the olive oil.
  4. When hot, add the shallot and pepper and sauté for 2 minutes until translucent.
  5. Turn up heat to medium high and add sugar snaps to the pan.
  6. Swirl and toss to coat with the oil and shallots. 
  7. Sauté for 5-7 minutes, tossing occasionally, until peas are crisp-tender and brown in spots.
  8. Meanwhile, whisk together vinegar, soy sauce and honey in a small bowl.
  9. When peas are done, pour in vinegar - soy mixture, add butter and toss to coat peas.
  10. Season with salt and turn in to a serving dish.
  11. Top with chopped cashews.

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