Braised Peas

Spring has definitley sprung in SoCal – I think we may actually get a few days of it before summer hits – and with it spring brings some fantastic English peas. We’ve been putting them in risotto, making stirfried rice with them, and just enjoying them steamed. Here is a simple stirfry version if you can get your hands on some – frozen will work too, just rinse in cold water to thaw and reduce the cooking time. You need to buy a lot and it does take time to shell them, but it’s something kids love to help with (although you’ll be lucky if more go in the bowl than in their mouths!)


  • 12 oz shelled peas
  • 2 slices fresh ginger root, peeled and cut into thin strips
  • 1/4 c stock, broth or water
  • 1/4 tsp sugar
  • 1 T oil
  • 1/4 tsp salt


  1. Combine stock and sugar and set aside.
  2. Heat the oil in a wok over medium high heat just until it shimmers, then add the ginger root and explode until fragrant.
  3. Add the peas and stirfry quickly to coat with oil and heat through.
  4. Add the stock and sugar mixture and bring to a rolling boil, then reduce the heat and simmer, uncovered, until the peas are cooked through and the liquid mostly evaporated, approximately 2-3 m. You may have to add more liquid.
  5. Adjust the seasoning and serve.

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