Here is my very latest creation! Snow Peas with an oriental twist. Since these veggies grow so abundantly and easily, it was only natural that I tried my hand at some raw creations involving the snow pea.
Let me know what you think!
You can get nutritional information on snow peas here
(and the recipe also).
Now for the recipe:
Szechuan Snow Peas
makes 2-4 servings.
This spicy dish featuring sweet snow peas can also be made with sugar snap peas.
4 cups fresh snow peas
1 cup thinly julienned carrots
3 green onions, sliced diagonally
1 small clove garlic, crushed
2 tbsp raw sesame oil (or olive oil)
1 1/2 tbsp umeboshi plum vinegar (or apple cider vinegar)
2 tbsp nama shoyu
2 tsp raw honey (or agave nectar)
1 tsp coarsely ground Szechuan pepper (or some black pepper)
Cayenne pepper, to taste
Snap off the ends of the peas, stringing them as you pull the ends off. Cut them into matchsticks, as thinly as possible.
In a large bowl, mix crushed garlic, raw sesame oil, umeboshi vinegar, raw honey, Szechuan pepper and cayenne. Add snow peas, carrots and green onions and mix well, (but gently) coating all the vegetables completely with the marinade.
Allow to stand at least 20 minutes to develop flavor and soften the snow peas, mixing occasionally (the longer the soak, the softer and more flavorful the snow peas). If you like, you can set the bowl in the dehydrator for an hour: this will both soften and warm the snow peas.
Serve on a generous bed of various greens, if you wish. Add a sprinkling of fresh sprouts, as garnish, if you feel so inclined. Enjoy!