Paradox Blog

Spring is here, a stroll down the farmer's market and you happily found fresh green sugar snap peas, snow peas and pea shoots in abundance along side other spring vegetables. The peas are so sweet that you can eat them raw. This is the season to eat peas. The first crops of spring are especially sweet. I like to grow them in my garden too. Peas are amazing. You put the seeds in late winter. Through the harsh cold wind, bitterly chilling dampness, out came the green vines that climbed the stakes. When Spring's here they are ready to bloom. The white blossoms turn into peapods. No only the tender peapods, but the new shoots can be used in cooking. This is the season to enjoy them.

Salute Snow Peas, Mushrooms and Pork

1 cup snow peas, tips and strings removed
1 cup mushrooms, sliced
6 oz lean pork, cut into strips
1 tblsp cooking oil
1 tblsp soy sauce
1 tblsp corn starch
1 tblsp cooking wine
salt and pepper

Marinate pork strips with corn starch and soy sauce for 5 minutes. Heat oil, stir in pork, when meat starts to to turn color, add mushroom, stir for another 30 seconds. Add snow pea, cooking wine, while remain on  high heat, cover pan to let vegetable sweat for 30 seconds. Uncover pan, add salt and pepper, mix well and serve warm. Make 4 1/2-cup servings.

Sauté Sugar Snap Peas 

4 cups sugar snap peas, tips and strings removed
2 tblsp olive oil
1 tblsp cooking wine
salt and pepper

Heat oil, stir in peas. While on high heat, add wine and cover pan to sweat peas for about 30 seconds. Uncover pan, add salt and pepper to taste. Serve warm or cold. Make 4 one cup servings.
 

Pea Shoot Soup

2 cup pea shoots, use only the tender tips
4 oz tofu, cut into little cubes
1 medium tomato, cut into cubes
one egg, slightly beaten
1 cup broth
1 cup water
salt and pepper

Bring broth, water, tofu and tomato to boil, add egg mixture, stir to make tiny egg flakes. Add pea shoot, salt and pepper, mix and turn off heat. Serve warm. Make 4 one-cup servings.