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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Three Peas with Barley, Chili and Green Garlic

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Three Peas with Barley, Chili and Green Garlic Empty Three Peas with Barley, Chili and Green Garlic

    Post by Lobo Wed 20 Jan 2016, 11:38 pm

    Three Peas with Barley, Chili and Green Garlic Img48l
    Three Peas with Barley, Chili and Green Garlic

    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Servings: 4
    Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches long. If you don’t have your own plants, look for these tender shoots at farmers’ markets or Asian grocery stores. Sambal oelek (or ulek) is an Indonesian chili paste, and tart, citrusy kaffir lime leaves are used in Southeast Asian cooking. Look for both products in Asian markets.





    • 10

    Ingredients:


    • Kosher salt, to taste
    • 6 oz. sugar snap peas, trimmed
    • 1 cup shelled English peas
    • 1/2 cup pearl barley
    • 2 Tbs. rice vinegar
    • 2 Tbs. soy sauce
    • 2 Tbs. water
    • 1 Tbs. firmly packed golden brown sugar
    • 1 tsp. sambal oelek or other pure chili paste
    • 1 Tbs. Asian sesame oil
    • 1/4 cup thinly sliced green garlic, or 4 garlic cloves, minced
    • 1/4 cup sliced green onions
    • 2 fresh kaffir lime leaves
    • About 1/4 lb. pea shoots

    Directions:

    Bring a large saucepan half full of salted water to a boil over high heat. Add the snap peas and English peas and cook until crisp-tender, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside. Return the water in the saucepan to a boil, add the barley and cook until tender, about 45 minutes. Drain and set aside.

    In a small bowl, whisk together the vinegar, soy sauce, the 2 Tbs. water, brown sugar and sambal oelek until blended. Set aside.

    In a large, heavy fry pan over high heat, warm the sesame oil. Add the green garlic, green onions and lime leaves and stir-fry until the green onions are tender, about 30 seconds. Add the reserved snap peas, English peas and barley along with the pea shoots and stir to coat. Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving bowl and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley (Weldon Owen, 2013).

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