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Snow peas with red sauce
Introduction
We made snow peas for a Sunday lunch with friends: they have been successful but they give the start to never ending arguing. Someone said that this vegetable is a giant and flattened French bean, someone thought it belongs to the north of Italy, someone assured it was a typical Switzerland vegetable and another one was suggesting a relationship with China…
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Ratings: 3
Visits: 4682
Date:
11 June 2009
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Directions
Wash snow peas, remove the edges and cut them into 2 cm long pieces.
Rinse carrots and cut them into thick round slices. Slice leek as well and sauté it in a non-stick pan, then add snow peas and carrots and stir fry for 3 – 4 minutes.
Season with soy sauce, lower the heat and cover with a lid. After 10 minutes pour in tomato pulp, stir well, cover again and stew for 30 – 40 minutes. If the sauce gets too dry, add a bit of water.
Serve sprinkled with chopped parsley. It is delicious as side dish or main course, served with steamed rice or spelt.
Serves
4
Time required
60 mins
Difficulty level
Average
Cost of ingredients
5
EUR
Country of origin
Ingredients
- 600 gr snow peas
- 250 gr tomato pulp
- 1 medium leek
- 3 medium carrots
- parsley
- olive oil and soy sauce to taste
Tips
Be sure snow peas are cooked through. Usually vegetables are more tasteful if you don’t cook them for long time, but snow peas need a long cooking to get tender and tasteful, because they are fibrous.
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