Snow pea

Snow pea

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From
Encyclopedia of Food and Cookery

Known as mange-tout in French, meaning ‘eat all’, because all of the pea is edible, this delicately flavoured vegetable is one of the easiest to prepare and cook.

The sugar snap pea is a similar tender pea but plumper and shorter than the snow pea. Use as for snow peas.

Basic preparation: Simply top and tail them, removing strings at the same time, as though they were young beans.

To cook: Snow peas are best when lightly cooked to retain some of their crispness. They can be quickly cooked in boiling water, then tossed in butter, or steamed.

Snow peas are a common ingredient in Chinese cooking, when they may be used whole or cut into short diagonal sections, and stir-fried quickly in a wok.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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