Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
oated in marinade.
Wash pea pods and pinch off the
Spray saute pan with Pam.
Brown steak in pan on medium heat. Combine gravy mix with water and add to browned steak.
After gravy thickens, add water chestnuts and place frozen pea pods over top of steak.
Do not mix.
Pea pods will steam cook in about 3 to 4 minutes.
Add pineapple chunks; stir and serve over rice or noodles.
Serves 5.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
or 1 minute.
Add pea pods; stir-fry for 1
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
Add cooking oil to frypan over medium to medium-high heat. Add mushrooms and cook approximately 3 minutes.
Add carrots, pea pods and meat. Stir-fry approximately 5 minutes. Add soy sauce. Let simmer for 5 minutes. Eat as is or with prepared rice. Serves 2.
Heat 2 tablespoons oil.
Add pea pods, mushrooms, pepper and onions.
Stir-fry 3 minutes.
Remove from pan.
Add remaining oil with pork; cook for 5 minutes.
Add vegetables and sauces, heating thoroughly.
Serve over hot rice.
Combine cole slaw, peas and olives in a bowl. Mix sugar, vinegar and mayonnaise together. Add to pea mixture and mix well. Serves 4 to 6 people.
Melt bacon fat in frying pan and add beef, salt, pepper and onion.
Cook about 5 minutes or until beef is well browned.
Add tomato sauce, stewed tomatoes, pea beans and chili powder.
Simmer until mixture reaches desired thickness.
Place partially thawed vegetables in slow cooker.
Arrange pork chops on top.
Combine sauce mix and water.
Pour over chops and vegetables in slow cooker.
Cover and cook on low 7 to 8 hours.
Turn on high; add pea pods.
Cover and cook on high about 5 minutes.
Serves 6.
o season.
Add mushrooms, pea pods, broccoli, carrots, and mushrooms
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.