Pea Pod Recipes

Pea pods are an essential ingredient in any well-stocked kitchen. They are wonderfully versatile. Pea pods add color, flavor and texture to food. They can be eaten as a tasty snack fresh from the garden or incorporated into a favorite recipe.

Preparation

The technique used for preparing pea pods for use in the kitchen varies little between recipes. Thoroughly rinse the pods with cool water. Cut the tip off either end of the pods with a knife. Discard withered or limp pods along with the removed tips. Many varieties of pea pods are “stringless,” making less work for a busy cook. Some, however, have a fibrous “string” along their edge. Use the knife to separate the string from the pod. Pull the string, removing it completely. The trimmed pods can be cut into pieces of a convenient size if desired.

Salad

Pea pods make a refreshing addition to salads. They can be added raw to any green salad. Try something a little different. Lightly sauté minced garlic in oil. Add soy sauce, white vinegar, sesame oil, a bit of brown sugar and hot pepper sauce. Mix thoroughly, and allow the dressing to cool. Pour the sauce over pea pods with cucumber and celery. Toss well. Allow the salad to rest, covered in the refrigerator, for an hour before serving.

Stir fry

No stir fry would be complete without pea pods! Add garlic and ginger to heated oil in a wok. Stir in chicken, beef or shrimp cooking thoroughly. Remove the meat from the pan. Sauté pea pods with water chestnuts, bean sprouts, carrots or whatever vegetables are handy. Combine chicken or vegetable stock with cooking sherry, soy sauce and a touch of cornstarch. Add the liquid to the vegetables, and return the meat to the wok. Cook, stirring constantly until the desired warmth and consistency are reached. Serve with rice.

Soup

In the past, frugal cooks looked with dismay at the pile of empty pods left from long hours of shelling garden peas. Rather than allowing that flavor to be wasted, many enterprising chefs developed recipes for soup. Pea soup is a light refreshing way to get the most out of all that hard work.

Heat a tablespoon of oil in a large soup pot. Add a chopped, medium-sized onion. Stirring constantly, cook the onion until it is translucent. Pour in a quart of light chicken or vegetable stock. Add the shelled pods (about 2 quarts or a large mixing bowl), a bit of garlic and some fresh thyme. Simmer gently for about 45 minutes.

The pods should be very tender. Allow the soup to cool before removing the stems from the thyme. In batches, process the soup in a blender to soften the pods further. They will not be completely pureed. Pour the soup through a sieve. Use the back of a spoon to press the pods, releasing as much juice as possible. Set the pods aside. After all of the soup has been processed, the pods can be pressed again. They will provide a bit more juice after their brief rest.

The soup can be served warm or chilled. A little lemon zest, or freshly grated nutmeg makes a nice finishing touch. This soup is excellent for a light lunch, served with fresh bread or toast. It will also be a perfect course with supper whether dining with family or entertaining guests.