Snow Pea Yakumo
Botanical Name: Pisum sativum
A purple flowering variety producing large flat pods to 13cm long. Incredibly tender and delicious, eat pod and all. The stems and leaves of immature plants are commonly used as a vegetable in Chinese cooking.
Use in: SALADS – STIR-FRIES – CURRIES – SAUTÉ – STEAM
| How To Grow | In flat trenches 15cm (6in) wide, 5cm (2in) deep. Fill trenches with soil and gently firm down. If soil is damp no further watering is required until seedlings emerge – 7-10 days. |
|---|---|
| When To Plant | Autumn and Winter, Spring too in cooler climates. |
| When to Sow/Plant | Spring, Autumn, Winter |
| Soil Type | well drained |
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4010
Recipe
Chicken & Snow Pea Yakumo Stir Fry
Ingredients
- 6 (about 800g) chicken thigh fillets, thinly sliced
- 2 carrots chopped
- 2 teaspoons sesame oil
- 1 teaspoon Chinese five spice
- 1 tablespoon peanut oil
- 250g snow peas (yakumo), trimmed
- 2 tablespoons oyster sauce
- 2 tablespoons kecap manis
Instructions
1) Combine the chicken, sesame oil and Chinese five spice in a glass or ceramic bowl. Set aside for 15 minutes to marinate.
2) Heat half the peanut oil in a wok over high heat until just smoking.
3) Add one-quarter of the chicken mixture to the wok and stir-fry for 3 minutes or until golden brown. Repeat, in 3 more batches, with remaining chicken mixture, reheating the wok between batches.
4) Heat the remaining peanut oil in the wok until just smoking. Add the snow peas and stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Add the chicken mixture, oyster sauce and kecap manis and stir-fry for 1 minute or until the sauce thickens.
5) Serve as is or with rice.