Green and Red Pea Toss

from Lynne's Sunday Suppers, June 2000

Serves 4 to 6

The best peas for this dish are fresh sugar snaps. They stay sweeter longer than other peas, and their pods are edible so there's no waste. If unavailable, shell about 3 pounds of fresh-picked regular peas. Always taste before buying. Fresh doesn't insure sweet. Only tasting tells the story.

Cook to Cook: A wok is the best way to cook these peas and a lot of other things like stews, stir-fries, and soups.

2 pounds fresh sugar snap peas (with eatable pods)
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into 1/2 inch dice
a generous pinch sugar
salt and freshly ground black pepper to taste
2 tight-packed tablespoons fresh mint, chopped
1/2 cup salted whole almonds, coarsely chopped

1. String the peas by using a blunt little knife and taking the stem between your thumb and the blade and pulling down the length of the pea pod. Rinse and dry thoroughly.

2. Heat the oil in a wok over high heat. Add the peas, onion, sugar, salt, and pepper. Toss with 2 spatulas over high heat for 2 to 3 minutes, or until seared but still crisp. Add the mint and almonds, and cook a few seconds more. Turn into a bowl and serve hot or at room temperature..

June's Sunday Suppers Menu
Lynne's Menu Introduction
New Potato Salad
Green and Red Pea Toss
Flash-Roasted Salmon
Strawberries in Raspberry Sauce

Sunday Supper Home | Recipe Box | Share recipes in Food Talk

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More