Johnsons's Garden Centers Text File document - copyright 2002
PDF file available at http://www.johnsonsgarden.com/newsletter/vegetableherb.html

Adventures in Gourmet Eating
February 2001
Carolyn Utter, Editor

    Fresh from your garden, snow peas and sugar snap peas are a great
adventure in gourmet eating ... and cooking!

    Also known as edible podded peas, the entire pods with seeds are
eaten whole. Pick pods young and eat them raw, with a dip, stir-fried or
steamed lightly then topped with a dab of butter. Snow peas can be
served raw in salads, but blanching them in boiling water for one minute
brings out their vivid green color and heightens their crispness.

    Plant peas six to eight weeks before the last expected spring
killing frost. Peas grow best in well-drained sandy soil. Plant seed in
single rows about one inch deep with seed spaced about five inches
apart.

    Trellis the plants to support the vines and keep pods from touching
the soil. Maintain good soil moisture during bloom, pod set and pod fill
for sweet, tender pods.

    Edible podded peas keep in the refrigerator for about two weeks.
Remove the ends as with string beans. Some of the larger snow peas will
need to have strings removed. These usually pull off when you remove the
ends.

    Try this fast, delicious snow peas recipe. It's great served with
fried rice!
    
        SNOW PEAS WITH SHRIMP
        1 1/2 cups snow peas or sugar snap peas
        3 tablespoons salad oil
        1 clove garlic, minced or pressed
        1 lb. medium-size shrimp, shelled and deveined
        8 oz. sliced water chestnuts, drained
        3 green onions (including tops) sliced thinly
   
        Cooking Sauce
        1/4 teaspoon ground ginger
        1 teaspoon cornstarch
        2 tablespoons soy sauce
        2 tablespoons dry sherry
        1/2 cup chicken broth

    Prepare the cooking sauce by mixing the ginger and cornstarch. Add
in soy sauce, dry sherry and chicken broth. Whip vigorously until well
mixed. Set aside.

    Place wok over high heat and add oil. To hot oil, add garlic and
shrimp.ĘStir fry for about one minute. Add peas and cook for three
minutes. Mix in water chestnuts and onions. Pour in cooking sauce (stir
sauce well first) and cook until sauce boils and shrimp turns pink.