Szechuan Snow Peas

[shannsu]

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!

[Carmella]

Oh!!! This would be so perfect for our Asian theme for the dinner we cater tomorrow but I'm not sure we can fit it in. We never know...

Thanks for your timely sharing, Shannsu!

[wyjoz]

Oh I was just dreaming of snow peas.............yeah! thanks for this .............and I will have to add onions to this............... Yum Joz

[shannsu]

I just love anything involving umeboshi vinegar.... it has one of those tastes that keeps you coming back for more!

[Carmella]

Unfortunately, with only one day to go, it was too late to incorporate it into our Asian catering menu. It did provide us, though, with a delicious way to use up all those snow peas and julienned carrots we had left over!

Yummy! Thanks Shannsu for sharing!

Mmmmm, Making them! I was looking at the first pic thinking "needs sesame seeds", you know I like those, and there they are in the second image, yay! Great chefy minds think alike!
My friends and family are telling me to open a restaurant, I keep reminding them that they are all your recipes. They all want to kiss you. Me TOO! Thanks! Mwah! XO.

[Carmella]

Oh, right! I totally forgot to mention that I did this one mod to the recipe! lol

hehe... You're cracking me up, Coco!

Where did you say you are in Ontario exactly? Looks like we might be up for another journey soon... *hint hint*

Will send you a PM!

[sadie]

I've heard Chia seeds are really neutral in flavor and have great nutrients like flax, so can I make chia seed crackers like I make flax crakers?

Oh... and do you have to buy raw chia seeds or are just plain chia seeds ok?