Add crowder peas, sugar, onions, bacon, and Tony's seasoning to pot.
Boil in water until done.
irm.
Meanwhile, for the pea salad, boil, steam or microwave
arinate while you make the pea puree and get the water
In a large bowl, whisk together lemon juice, honey, oil and mint. Season. Add peas, sliced radishes, feta and dill and toss to combine. Arrange pea shoots on a serving platter and spoon pea salad over top. Garnish with radishes.
Wash pea pods and pull off the
In 2-qt saucepan bring water to a full boil.
Add carrots, cover; cook over medium heat until carrots are crisply tender (about 10 to 12 minutes).
Add pea pods; continue cooking until pea pods are crisply tender (about 1 to 2 minutes).
Drain; set aside.
In same pan melt butter; stir in cornstarch.
Add carrots, pea pods and honey.
Cook over medium heat, stirring occasionally, until heated through (about 2 to 3 minutes).
Remove tips and strings from pea pods.
Cook macaroni according
Toss together peas, water chestnuts, 1 cup Chinese pea pods and red onion.
Set aside.
Combine mayonnaise, sour cream, pepper and salt.
Gently combine this with vegetables.
Chill.
Before serving, fold in crumbled bacon.
Garnish with extra pea pods and tomato wedges.
Place shrimp in medium bowl.
Pour dressing evenly over shrimp; stir to coat.
Cover; refrigerate 1 hour.
Meanwhile, remove stem and strings from pea pods.
To partially cook pea pods, place in boiling water about 1 minute or until pea pods turn bright green.
Drain; rinse with cold water and dry with paper towels.
Drain dressing from shrimp.
Wrap 1 pea pod around each shrimp; secure with toothpick.
Cover; refrigerate until serving time.
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
inutes.
Meanwhile, toss together pea shoots, green onions, and mint
ntil cool. Toss with potatoes, pea shoots, avocado and green onion
Boil broth, soy sauce and sherry.
Remove from heat and keep warm.
Mix cornstarch with water and set aside.
Stir fry garlic, ginger and green onion for 1 minute in oil.
Add shrimp and stir fry for 2 minutes or until barely opaque.
Remove from wok and set aside.
Add more oil and stir fry pea pods.
Add broth mix and boil.
Add shrimp and heat through.
Stir in cornstarch to thicken.
Serve with rice right away.
hoots, water chestnuts, mushrooms and pea pods to wok and stir
Gently clean pea tendrils by wiping them with a slightly damp paper towel.
Cut off the woody end of the pea tendrils, about one inch of the thick end.
Heat oil in frying pan over medium high heat.
Add pea tendrils, garlic, lemon juice, and salt
Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
Remove from pan immediately to avoid overcooking.
Steam pea pods until crisp-tender.
Drain.
Cook and stir red peppers and onion in oil and margarine in 12-inch skillet over medium-high heat until peppers are crisp-tender, about 3 minutes. Stir in pea pods, salt and pepper.
Cook and stir until pea pods are hot, about 1 minute.
Makes 8 servings.
Marinate meat in mixture of salt, sugar, soy sauce, sherry and cornstarch.
Put 1 tablespoon oil in frypan and stir-fry pea pods in hot pan for 2 minutes.
Remove pea pods.
Add another tablespoon oil to pan and heat garlic for 2 minutes, then add pea pods and blend together.
Serve over rice.
arm.
To make the pea cakes, heat the 3/4
Cook macaroni to desired doneness as directed on package. Drain and rinse with cold water. In large bowl, combine cooked macaroni, pea pods, chicken, green onions, and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well. Cover, refrigerate atleast 3 hours. When serving, garnish with almonds.
To blanch pea pods, place in boiling water, cook and cover for 1 minute. Immediately drain and rinse with cold water.
Cook macaroni to desired doneness as directed on packate. Drain and rinse with cold water.
Mix in large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts.
Combine in small bowl, blend mayonnaise, soy sauce, pepper and ginger. Add sherry if desired. Pour over pea pod mixture. Mix well. Cover. Refrigerate at least 3 hours or until served.
Garnish with almonds.
To blanch pea pods place in boiling water. Cover and cook 1 minute. Immediately drain and rinse with cold water.