snow peas are also known as Chinese pea pods since they are often used in stir-fries. They are flat with very small peas inside, and the whole pod is edible although the tough “strings” along the edges are usually removed before eating. snow peas are mildly flavored and can be served raw or cooked.
snow peas are delicious eaten raw in a salad, or lightly sauteed or stir fried. Cook them whole or chop them up. They are lightly sweet and keep their crispy texture when cooked.
Quick Sesame snow peas
1-tablespoon sesame oil
1/2 pound fresh snow peas, washed and patted dry
Juice of 1/2 lemon
Coarse kosher salt or flaky salt
Freshly ground black pepper
Sesame seeds, for garnish (optional)
1. Heat the sesame oil in a large sauté pan.
2. Add the snow peas and turn the heat down a little so they don’t burn. Cook, shaking the pan and tossing, for about 1 1/2 minutes, or until just barely warmed through and tender-crisp.
3. Remove from the heat and toss with lemon juice. Set aside to rest for a few moments, partially covered with a plate or splatter screen. Test after 5 minutes; they should still be crisp but tenderer.
4. Toss with salt and pepper and eat immediately.
A leafy green that is a close cousin to mustard greens, cabbage, and arugula. watercress has been cultivated in Europe, Central Asia, and the Americas for millennia and is used as both food and medicine. It contains more than 15 essential vitamins and minerals – more iron than spinach, more calcium than milk, and more vitamin C than oranges.
One of the best culinary aspects of watercress is it
versatility. It can be used as a salad green (a very nutritious one!) with Romaine lettuce or fresh spinach, steamed and eaten as a vegetable, and in soups for a subtle, peppery flavor. It’s also a standard ingredient for sandwiches in Britain for both common and high tea.
watercress with Garlic and Scrambled Eggs
¾ tablespoon sesame oil
1-tablespoon sambal (chili paste) or fresh chili
Salt to taste
1. Heat oil in a pan. Add the sambal chili and fry till fragrant.
2. Throw in the watercress and stir-fry briskly for a moment or 1-2 minutes. Season to taste with salt.
3. Transfer to a serving dish and serve immediately over rice.
celtuce is an Asian lettuce that was bred for its stem. The whole plant is edible, stalk & leaves, but the stalk is the most valued part. celtuce has somewhat of a celery taste, hence the name. Stems and leaves can be cooked together or separate.
Peel the leaves off the stalk and use them for a quick stir-fry. All that’s needed is a clove of garlic and some oil. It can be combined with tofu, shrimp or chicken.
The stems are similar to celery. You need to peel the stem and discard the outer skin and cut the stock up into pieces. The stock is often eaten by itself as a stir-fry with garlic and onion. It has a rich flavor so you don’t need to do much with it.
celtuce likes butter. The taste of celtuce is strong, but it can be easily be overpowered by too many ingredients, simple preparations taste better. You don’t have to do much to it, just let the celtuce be celtuce.
Simple recipe for the leaves: celtuce goes best with organic sesame oil but you can use any good quality oil. Peel & slice garlic, sauté lightly, without browning the garlic, just enough to infuse the oil. Add your choice of protein. When protein is done, add the celtuce leaves and heat enough to wilt. Season with salt and pepper then serve over rice. Eat over delicious brown rice or brown rice noodles.
Simple recipe for the stalk: Give the peeled stems a quick poach in some seasoned vegetable broth, dry them off and fry the stalks in butter. The flavor is amazing. You might think that cooking a vegetable in liquid and then frying it would be counter-intuitive, but after it’s been poached the flavor of the celtuce blooms, and comes alive. Even after cooking for 10 minutes or so in the broth, the stem’s flavor is intense. It’s a little hard to describe, but imagine a root vegetable with a silky texture that tastes intensely of something along the lines of toasted nuts or sunflower seeds. It’s really special.
rat’s tail radish is actually the immature seed pod of a radish plant that has been bred specifically to grow long, tender seed pods. Although related to normal radishes, these radishes don’t make edible roots. Instead, they grow seed pods that are 4 to 8 inches long and remain tender even when they grow to a large size. These seed pods are popular vegetables in many Asian countries, where they are eaten raw in salads, or cooked to add a strong, spicy flavor to other dishes. They often cooked as a main dish as well.
P.S. All radishes seed pods are edible, this variety just makes extra big, tender pods.
Here is a great post with more information about radish seed pods.
Radish seed pods are great to eat raw to add a fresh, horseradish-like zing to your salads (or even sandwiches). They are also easy to make into a pickle (just brine in salt water, see recipe below). If cooked, the spiciness will mellow out but other flavors will deepen.
Sweet and Spicy Radishes (substitute the radishes for the seed pods)
– 1 cup radish pods/moongre
– 1 large potato or 2 medium size potatoes, diced
– 1 tsp turmeric powder/haldi
– ½ tsp red chili powder/lal mirch powder
– 1 tsp cumin seeds
– 2 to 3 tbsp mustard oil, butter, or ghee
– salt to taste
– Chop the pods in 2 or 3 inch pieces.
– Rinse them in running water 3-4 times.
– Heat mustard oil in a pan.
– Add the cumin seeds, and let sizzle for 30 seconds.
– Add the potatoes
– Saute the potatoes for 8-9 minutes on a medium flame.
– Add the chopped radish pods.
– Stir the veggies and saute again for 3-4 minutes.
– Add the turmeric powder, red chili powder and salt.
– Cover and cook the veggies for 15-20 minutes on a low flame. Remember to check the veggies and stir them in between.
– Once both the veggies are cooked. Stir these two spice powders with the veggies.
– Serve the aloo moongre ki sabzi with rotis (or bread) and a bowl of yogurt.