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From: pc@hplabsb.UUCP (Patricia Collins)
Newsgroups: net.cooks
Subject: Re: Wanted: recipes for snowpeas
Message-ID: <2057@hplabsb.UUCP>
Date: Fri, 3-Feb-84 13:01:30 EST
Article-I.D.: hplabsb.2057
Posted: Fri Feb  3 13:01:30 1984
Date-Received: Wed, 8-Feb-84 08:48:43 EST
References: <1619@cbscc.UUCP>
Organization: Hewlett Packard Labs, Palo Alto CA
Lines: 26


	Snowpeas need very little cooking at all.  Lightly steam them
for a very natural, sweet, crisp vegetable.  If you're making a stir-fried
dinner, 

	saute 3 DICED SCALLIONS in 2 TBSP. VEGETABLE OIL.  Add
	1/2 DICED GREEN PEPPER, saute further.  (If you're using
	meat, add 1/2 LB. THINLY SLICED  and
	stir while browning.  Add a little more vegetable oil if
	needed.)  Add 1 SLICED CARROT.  Make a sauce of 1/3 CUP 
	AJI MIRIN (sweet rice wine), 1/3 CUP KIKKOMAN LOW_SALT 
	SOY SAUCE, 1 TBSP. DIJON MUSTARD, 2 TSP. CORN STARCH.
	Blend well, then add to the wok.  (If you're using tofu
	instead of meat, add 1/2 LB. FIRM TOFU, cut into triangles.
	This is accomplished by cutting the tofu block through its
	smallest dimension, creating two sheets.  Cut each sheet
	into fourths (each a rectangle).  Finally, cut each rectangle
	diagonally.)  Add uncooked snowpeas on top and cover the wok for
	2 - 3 minutes.

	Serve with brown rice.

						Patricia Collins
						hplabs