Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 9/27/83; site hplabsb.UUCP Path: utzoo!watmath!clyde!floyd!harpo!seismo!hao!hplabs!hplabsb!pc 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 SLICEDand 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