| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sugar snap or snow peas |
|
|
Salt |
|
|
Sesame oil |
|
|
Chopped parsley or cilantro |
INSTRUCTIONS
CUT ACROSS THE STEM END of the peas and pull off the string that runs along
the length of the pea. Bring a pot of water to a boil, add salt and the
peas. Blanch until the peas turn bright green and are tender-crisp, after a
minute or so. Taste to make sure--the time will depend on the type of pea
and how mature it is. Scoop them out with a strainer and shake off as much
excess water as possible. Put them in a bowl and toss with just enough oil
to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve.
For a variation, make the recipe using peanut oil or a fine olive oil
tossed with basil rather than cilantro.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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