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Appearance:
The sno-pea is an edible pod variety, which is specifically grown for the pod and not
the pea. Pods are flat and range from 2-4 inches in length, with a very sweet crisp
texture. Avoid over mature pods with developed peas. As with any vegetable freshness is
the key for optimum quality and taste.
Use and Preparation:
Rinse in cold water, remove strings by snapping off stem end, and pulling back the
entire length of pod. Pods are then ready for use. Pea pods can be eaten raw used in
salads, soups and stir-fry dishes. The flavour is mild and sweet and is very popular in
Oriental cuisine.
Beef with Pea Pods in Oyster Sauce / Pea Pods with Mushrooms / Stir Fried Pea Pods
| Beef with Pea Pods in Oyster Sauce |
|
| 1 lb (500g) cubed steak |
¼ cup (50 ml) oyster sauce |
| 2-3 cloves crushed garlic |
Vegetable oil for stir frying |
| 1 large onion, coarse cut |
1 can 8oz/225g water chestnuts |
| 1 lb (500g) pea pods |
¼ cup (50 ml) cold water |
| 1 tbsp (15 ml) cornstarch |
|
| Marinate cubed beef in oyster sauce and garlic (8 hours) or
overnight, in the refrigerator, turning occasionally, remove meat and save marinade. Heat
oil in wok until smoking, and add beef, quickly stir- fry 2-3 minutes. Do this in 2-3
batches so that meat cooks quickly and evenly. Remove meat from wok and set aside. Add a
small amount of oil to wok, heat then add onion, water chestnuts and pea pods, stir- fry
1-2 minutes. Return beef to wok, and add reserved marinade, bring to a boil. Combine
cornstarch and water. Add cornstarch mixture. Toss together and cook until thickened and
bubbly. Remove to platter and serve hot with cooked rice or Oriental noodles. |
| Makes: 4-6 servings |
|
|
| Pea Pods with Mushrooms |
|
| 6-8 dried Chinese mushrooms |
½ lb (250g) pea pods |
| 3 tbsp (45 ml) oil |
1 tsp (5 ml) salt |
| 1 tsp (5 ml) sugar |
1 tsp (5 ml) cornstarch |
| 1 tbsp (15 ml) water |
|
| Soak dried mushrooms in hot water for 25-30 minutes, squeeze
dry and remove hard stem, reserve liquid. Cut mushrooms into small pieces. Wash and trim
pea pods. Heat oil in wok until smoking. Add pea pods to wok and stir-fry for 30 seconds.
Add mushrooms, salt and sugar and stir-fry an additional 30 seconds. Add the mushroom
water, remove from wok as soon as water comes to a boil. Note: a little cornstarch mixed
with cold water may be added at the last minute to thicken sauce. |
| Makes: 4 servings |
|
|
| Stir Fried Pea Pods |
|
| 1 ½ tsp (7 ml) instant chicken bouillon granules |
1/3 cup (75 ml) boiling water |
| 1 tbsp (15 ml) soy sauce |
2 tbsp (30 ml) cold water mixed with 1 tbsp (15 ml) cornstarch |
| 1 8 oz/225g can bamboo shoots |
1 8 oz/225g can water chestnuts |
| 1 6 oz/165g can whole mushrooms (or fresh mushrooms) |
2 tbsp (30 ml) vegetable oil |
| 1 large clove minced, garlic, |
12 oz/340g pea pods |
| Cashew nuts (optional) |
|
| Dissolve bouillon granules in boiling water, add soy sauce
and cornstarch mixture, set aside. Drain bamboo shoots, water chestnuts and mushrooms.
Preheat wok, on high and add oil. Stir fry garlic in hot oil for 30 seconds, being careful
not to burn as this will produce a bitter flavor in the finished dish. Add bamboo shoots,
water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes. Stir in
bouillon mixture and continue cooking until thickened and bubbly. Remove to serving
platter and garnish with cashew nuts if desired. |
| Makes: 6-8 servings |
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