1 tablespoon sesame seed 1 pound English (regular) peas, shelled (about 1 cup) 1/2 pound edible-pod peas, ends and strings removed 1/2 pound tender pea greens, rinsed, drained, and cut into about 2-inch pieces 1 tablespoon Oriental sesame oil Salt
Turn heat to high; add shelled peas, edible-pod peas, and 3 tablespoons water to pan; cover and stir occasionally until peas are tender to bite, about 3 minutes.
each) 1/4 cup soy sauce 2 tablespoons sake or dry sherry 1 1/2 tablespoons honey 1 tablespoon grated fresh ginger 1 clove garlic, minced or pressed 1 pound edible-pod peas
, ends and strings removed Couscous salad (recipe follows)
Add edible-pod peas
and bring to a boil, Serve at once; green color fades if soup stands.
It was like Chinese edible-pod peas but plumber in both pea and pod.
Since you don't have to string them as you do other edible-pod peas, the peas stay in the pods when you freeze them.
About 3/4 pound edible-pod peas
, ends and strings removed
thick) Water 1/4 pound edible-pod peas
, ends and strings removed 2 medium-size red bell peppers, cored, seeded, and chopped 1/4 pound daikon, peeled and very finely shredded 4 small (about 1 lb.
This adaptation of an Italian pasta clasic mixes spring vegetables such as bok choy, edible-pod peas, and asparagus with noodles and a light, Asian-flavored sauce.
caps) dry or fresh shiitake mushrooms, or 1/4 pound fresh mushrooms Water 1/3 pound asparagus 1/2 pound bok choy 8 ounces dry linguini 2 tablespoons salad oil 1/4 pound thinly sliced cooked ham, cut into julienne strips 2 cloves garlic, pressed or minced 1 tablespoon minced fresh ginger 1/2 pound edible-pod peas, ends and strings removed 1/4 cup dry sherry 1-1/4 cups regular-strength chicken broth 1-1/2 tablespoons soy sauce 3/4 teaspoon each sugar and wine vinegar