Best Snap Pea Chili Recipes

SALMON WITH SWEET CHILI GLAZE, SUGAR SNAP PEAS, AND PEA TENDRILS

Steps:

• Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
• Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
• Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.
• Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.
• Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.
• ** Available at natural foods stores, farmers' markets, and Asian markets.

SNAP PEA CHILI

Steps:

• Combine chicken stock, water, yellow snap peas, ham, celery, onion, carrots, chile peppers, black pepper, and salt in a slow cooker.
• Cook on High, stirring occasionally, until flavors combine, 8 to 10 hours.
• Strain 3 to 4 cups of cooking liquid into a bowl; stir in cornstarch until dissolved. Mash snap pea mixture in the slow cooker; stir in cornstarch mixture. Simmer until thickened, 5 to 10 minutes.