Snow Peas

Gregor Mendel’s Peas?
Crisp and Tender, Raw or Barely Cooked

Snow PeasUntil recently, Snow Peas were considered an exotic Oriental specialty in North America.  Now they are available most places at supermarkets and in frozen form around the year.

There is a question where this vegetable comes from: Some Japanese encyclopedias and cookbooks assert Continue reading

Snow Peas Simmered in Milk

A Fusion Touch

How to cook with Snow Peas

Snow Peas

Since Milk is not an ingredient in traditional Japanese cuisine, there is a touch of Fusion in this Japanese way of preparing Snow Peas.  The use of “exotic” Western and other Asian ingredients has now become pretty common in modern Japanese cuisine, so we may think of this dish as just Japanese, after all. Continue reading

Snow Peas

Ideal for Adding to Soups and Salads
Or This Way

Snow Peas are at their best in spring and early summer, and good to add to soups or salads, or cooked, in this classic Japanese style:

Snow Peas

Japanese

Ingredients

¾ pound Snow Peas
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Dashi or Chicken Stock

Method:

First wash the Pea pods and drain them. Remove the very ends of  the pods and the strings, then sprinkle with a little salt,  Boil in hot water for a minute, then drain the pods, and rinse with cold water under a running tap.  A colander is convenient for this.

After draining off any surplus water, mix the Dashi stock with a little Sugar (you can use the powdered Hon Dashi if convenient and no fresh Dashi stock is available). Bring the liquid to a boil and add a pinch of Salt or as much as you like.

Put the Snow Peas into the hot stock and cook for 2 minutes, then remove with a slotted spoon and drain.  Let them set to cool.  Meanwhile, cook down the pan juices to thicken them and spoon over the Peas as a sauce.

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