Snow Pea Yakumo

Botanical Name: Pisum sativum

approx 15 grams
Availability: In stock
$3.80

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

Product Specifications
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
Restricted Product - This product cannot ship to:
Tasmania

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If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

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Recipe

Chicken & Snow Pea Yakumo Stir Fry

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.