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Pork Chops and Sugar Snap Peas

What you’ll need

From your share:
4 oz. sugar snap peas or snow

From your garden:
¼ c chopped fresh mint

From your kitchen:
½ c beef broth
6 T bourbon
¼ t white wine vinegar
1T dark brown sugar
2 – ¾ “pork rib chops
Ground Allspice
1 T butter

Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small
bowl until sugar dissolves. Sprinkle pork with salt, pepper, and
allspice. Melt butter in medium nonstick skillet over mediumhigh
heat. Add pork. Sauté until just cooked through, about 4
minutes per side (butter will brown). Transfer pork to platter.

Add bourbon mixture to skillet and bring to boil. Add sugar snap peas
and cook until crisp-tender, about 2 minutes. Using slotted spoon,
scatter peas over pork. Remove skillet from over heat. Add remaining
3 tablespoons bourbon to sauce in skillet. Boil over high heat until
sauce is reduced to thin glaze and coats spoon lightly, about 3
minutes. Mix in mint, spoon over pork and serve. From:



Chicken & Sugar Snap Pea Stir-Fry

1 lb.  skinless, boneless chicken breast halves, cut crosswise into thin strips
3 1/2 Tbsp. peanut oil
1 tsp. baking soda
2 tsp. cornstarch
1 Tbs. oyster sauce
3/4 lb. (375 g.) sugar snap peas, halved crosswise on the diagonal
Cooked white/brown rice for serving
Soy sauce for serving

In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.

Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minutes without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.

Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a  platter and serve right away with rice and soy sauce. Serves 4.

From William Sonoma


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