May 09

I don't know many people who like green peas. In my mind they are green mushy (albeit very nutritious) globs that are often served at
dining-hall school dinners. The Shanghainese use only fresh ones and cook them quickly, retaining their sweet taste and slightly crunchy texture. Those are delicious.

I tried cooking green peas for some friends over the weekend and they were gone in no time. Heat 50g of unsalted butter in a frying pan and throw in three cloves of garlic, thinly sliced. Gently fry the garlic on low heat for five minutes. Pour in 450g of thawed green peas, and stir gently to coat them with the garlic butter. Add six tablespoons of vegetable stock and a handful of chopped flat-leaf parsley, and cook on low heat with the lid on for five minutes. Season with salt and pepper. Give it a try as it might change your mind about these green monsters.

SP