Peas
Peas with Mint
3 pounds English peas, shelled (about 3 cups) or 1 pound frozen shelled peas, thawed
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large pot fitted with a steamer basket, bring about 1 inch water to a boil. Add the peas, cover and steam, tossing once, until tender, about 4 minutes. Transfer the peas to a large bowl and add the olive oil, mint, salt and pepper. Toss to mix and coat. Serve immediately.
Alternatively, saute the peas. In a saute pan, heat the olive oil over medium heat. Add the peas and cook, stirring occasionally, just until tender, about 3 minutes. Stir in the mint. Season with the salt and pepper. Serve immediately.
Spicy Snow Peas
1 pound snow peas, washed and trimmed of stems and strings
3 tablespoons reduced-sodium soy sauce
4 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 garlic clove, chopped
Crushed red pepper, optional
Bring a large saucepan 3/4 full of water to a boil. Add the peas, reduce heat and simmer for 2 minutes. Drain the peas then plunge them into a bowl of ice water to stop the cooking. Drain again thoroughly and set aside.
To prepare the sauce, combine the soy sauce, rice vinegar, brown sugar, cornstarch and five-spice powder in a small bowl. Stir until the cornstarch and seasonings have dissolved.
In a large skillet, heat the sesame oil over medium heat. Stir in the garlic and peas. Increase the heat to high, stirring frequently. Pour in the soy sauce mixture and cook until thickened, 1 to 2 minutes. Sprinkle with crushed red pepper, if desired. Serve immediately.