Our peas are doing quite well this year. Two of the four types of peas we are growing
are edible-podded peas which include snow peas and sugar snap peas. The third one
is a shelling pea. It’s picked when it plumps out. You can then remove the shell and eat
the peas inside. The fourth one is our purple podded capucijner soup pea which we
harvest when dry.
In this recipe I used snow peas. If you use a fatter sugar snap pea, you may need an
extra minute of cooking.
1 T. olive oil
½ cup raw cashews
6-8 oz snow or sugar snap peas
1 cup veggie broth or your favorite
1 T. tamari or soy sauce
1 T. cornstarch
Measure out broth and mix soy sauce with the cornstarch and set aside.
Heat oil over moderate heat in wok or frying pan, add nuts all at once, and cook 1
minute, stirring or shaking pan, until lightly toasted. Be careful, they can burn very
easily. Remove from pan and set aside. Add peas, pour in broth, cover, and simmer for
2 minutes. Stir the soy sauce cornstarch mixture into the pan juices, and cook until
sauce is thickened, stirring constantly; then simmer 1 minute uncovered. Sprinkle with
nuts and serve.
You can easily add a protein to this dish and serve over rice.
This is really good- thank you. (It’s easier to print the recipe using Reader View or Mode on the computer browser)