Tuesday, May 19, 2009

Recipe: Three Pea Toss

Three Pea Toss in Orange Bowl

Submitted by Anita Courtney

This recipe is from The Splendid Table’s How to Eat Supper cook book by Lynne Rossetto Kasper and Sally Swift. It has 4 shades of vibrant green and a great blend of flavors and textures. This dish is so cheerful and healthy looking that it makes me happy just to look at it!

1 cup sugar snap peas
2 tablespoons olive oil
1 medium red onion, cut into ½ inch dice
Generous pinch of sugar
Salt and freshly ground black pepper to taste
1 cup snow peas
1 cup frozen baby peas
2 tightly-packed tablespoons fresh mint leaves, chopped
½ cup salted whole almonds, coarsely chopped

String the sugar snap peas with a small, blunt knife. Grasp the stem between your thumb and the blade and pull down the length of the peas pod. Rinse the pea pods and dry them thoroughly.

Heat a wok or a straight-sided 12-inch sauté pan over high heat. Swirl in the oil. Add the onion, sugar, salt and pepper and toss over high heat for 1 minute.

Add the sugar snap peas and toss for 30 seconds. Stir in the snow peas and cook for 20 more seconds. Finally, add the frozen peas and stir-fry for another 20 seconds or until they are thawed.

Turn the peas into a serving bowl and toss with the mint and almonds. Serve immediately.

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