Snow Peas

Aka: mangetout, sugar pea (United States), oriental edible pod pea, Chinese pod pea Botanical name : Pisum sativum

Varieties of edible-podded peas closely resemble the English pea in plant and growth characteristics, except that the pods are flatter, broader, more tender, more fleshy, and less fibrous. Entire pods, including the immature seeds, are eaten whole. They are harvested before the seeds start to accumulate starch and are cooked much as snap beans.These are all flat-podded peas which are hand picked and are the kind that is always eaten pod and all. The secret of really enjoying this vegetable is to pick the pods while they are on the young side. All you have to do is to top and tail them. We prefer steaming them to boiling them, and, of course, it improves them if you serve them a little knob of butter.

A truly wonderful vegetable if fresh; frozen snow peas simply miss out on all the qualities of their fresh cousins. Snow peas are similar to fresh green peas, but much more delicate. The pod is the main attraction crisp, tender and bright green. Look for good color, crisp and small pods. Snow peas keep in the refrigerator for about two weeks. They almost always take less than a minute to cook. Remove the ends as for string beans, and some of the larger snow peas w ill need to have strings removed. These usually pull off when you remove the ends.

Recipies

To steam : Season the mange-tout with salt and cook in the top of a steamer over a pan of boiling water for 5 minutes. Drain and serve as for boiled mange-tout.

To stew : For every 200 g mange-tout, heat 50 g butter in a pan. Add the pea pods, season with salt and pepper, and cover. Cook for about 5 minutes or until they are quite tender, shaking the pan frequently to prevent the peas sticking to the bottom. Serve with the juices from the pan.

Snow Peas Stir fry

• 25.00 ml oil
• 125.00 ml mushrooms, quartered
• 125.00 ml bamboo shoots, cut in julienne strips
• 375.00 ml snow peas, trimmed, stringed
• 50.00 ml chopped red pepper
• 25.00 ml water
• 2.00 ml salt
• 2.00 ml sugar

Heat oil. Add mushrooms and bamboo shoots; stir-fry for 2 min. Add snow peas, red pepper, water, salt and sugar. Cook, stirring constantly at high heat, for about 2 min or until water evaporates. Makes 4 servings (125 ml each).

Spring Rice Salad with Alfalfa Sprouts

• 2 cups cooked rice
• 1/2 cup snow peas
• 2 scallions, minced
• 1/2 cup shredded fresh spinach
• 1 tablespoon olive oil
• juice and pulp of one lemon
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 tsp. Dijon mustard
• 2 cups alfafa sprouts

In a large salad bowl, combine rice, peas, scallions, and spinach.

In a small bowl, whisk together oil, lemon juice and pulp, basil, oregano, and mustard. Toss half of the dressing with the rice mixture, then arrange sprouts atop rice and drizzle the remaining dressing over them. (Sprouts are not tossed with rice because they tend to mat and tangle when mixed). Serve at room temperature in individual salad bowls. Makes 4 servings.

Mushrooms, Tofu and Snow Peas in Soy Ginger Sauce

• 1 small onion halved and sliced thin crosswise
• 1 Tablespoon vegetable oil
• 1/4 pound mushrooms sliced thin
• 1 garlic clove
• 2 teaspoons minced gingerroot
• 3/4 teaspoon cornstarch dissolved in 2 Tablespoons cold water
• 3 Tablespoons soy sauce
• 1/2 pound firm tofu drained, wrapped in a double thickness of paper towels for 15 minutes and cut into 1/4 inch thick slices
• 1/4 pound snow peas, strings discarded
• cooked rice

In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and saute the mixture, stirring until the mushrooms are tender. Add the garlic and the gingerroot and saute the mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently for 30 seconds and serve the tofu mixture over the rice. Serves 2.