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Asian Tofu
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Into the Vietnamese Kitchen
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Asian Dumplings
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Asian Market Shopper new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsPickled Snow Peas RecipeTrendy Tofu: Yuba is More than Tofu Skin DeepSmart Ways to Stir-Fry TofuVietnamese Iced Coffee Tips (Ca-Phe Sua Da)May Flowers: Happy Cooks, Glowing ReviewsHow to Make Asian Dumplings without Eggs or PorkReal Men Make Tofu, Pho and MoreStir-Fried Green Garlic and Chinese Sweet Sausage RecipeRice Paper Gadget Wars: Mr. Spring Roll vs. New Star InternationalMay Asian Celebrations: Explore the food, history, culture and more« Trendy Tofu: Yuba is More than Tofu Skin Deep |Main I like snow peas but don’t love them enough to eat an entire dish of them. They’re great for accenting stir-fries and soups, in which a little goes a long way. However, when you buy them at Chinese markets – where they tend to be very fresh and well priced -- you usually have to purchase them in one-pound bags. Unless you plan to serve snow peas every day of the week, it’s hard to get through the entire bag. I am guilty of leaving my Chinese market snow peas to linger for too long in the fridge. Inevitably, the over-the-hill pods are dumped into our greencycle bin on trash night. Enter pickled snow peas – the first recipe I happened to have turned to in The Preservation Kitchen by Paul Virant and Kate Leahy. The title of the book, which I’d received as a review copy, was perfect for my circumstance: I needed to preserve the snow peas for a later date! Pickling snow peas aren’t a go-to Asian use of the vegetable but I was game. I had a bought an ample bag of snow peas from Ranch 99 and had a scant pound sitting around. I had to do some math with the original recipe, which called for 2 1/2 pounds of snow peas. Additionally, I discovered that I was out of caraway seeds for the pickling spices. I used cumin instead and decided to tilt the spices toward India a little further by using football-shaped coriander seeds, a sweet and citrusy version of their round brethren. A little turmeric helped to keep the snow peas from turning too sickly green, which is what they naturally want to do. Without champagne vinegar on hand, I chose unseasoned rice vinegar, which has a similar mild acidity. However, I ended up adding more sugar than my original estimate because the flavor was a bit too tart for my tastebuds. The thing with The Preservation Kitchen’s recipes is that they’re clearly presented in weight, volume and percentage measurements. If you tweak things like I did, it was simply a matter of using a calculator to figure out the right amount of ingredients to use. You can guesstimate your adaptation with a fair amount of assurance! A book that inspires confident cooking is a huge boon to the cook. After sitting overnight in the fridge (I prefer the Asian no-canning approach to pickling vegetables), the crisp tangy snow peas were ready to eat or keep for a while. What I found surprising was that the snow peas kept their snow pea-ness. They seem like a delicate vegetable but they retained their identity in the sea of brine and spice. How to serve the pickled snow peas? The authors described their pickled snow peas as a perfect side for smoked or grilled meat. They also mentioned that pickled snow peas are great added to chicken salad or showered atop a green salad. I could see them with grilled lemongrass pork or tandoori chicken (see the Asian Market Shopper for my recipe). They’d also be a partner for charcuterie or fried snacks – foods where you need some tang to cut the richness. I could see adding them to finish fried rice too. This is an easy pickle recipe that I hope you’ll try out. Next time I buy snow peas at the Chinese market, I'll know that I can use up the entire bag. RECIPE Pickled Snow Peas Use more sugar if you prefer a moderately-sour pickle. Yield: 1 quart Ingredients Instructions Adapted from: The Preservation Kitchen (Ten Speed Press, 2012) by Paul Virant and Kate Leahy. Related posts
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Posted in Books, Recipes: All, Recipes: Appetizer and Snack, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | |
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Comments Pickled Snow Peas RecipeI like snow peas but don’t love them enough to eat an entire dish of them. They’re great for accenting stir-fries and soups, in which a little goes a long way. However, when you buy them at Chinese markets – where they tend to be very fresh and well priced -- you usually have to purchase them in one-pound bags. Unless you plan to serve snow peas every day of the week, it’s hard to get through the entire bag.
I am guilty of leaving my Chinese market snow peas to linger for too long in the fridge. Inevitably, the over-the-hill pods are dumped into our greencycle bin on trash night. Enter pickled snow peas – the first recipe I happened to have turned to in The Preservation Kitchen by Paul Virant and Kate Leahy. The title of the book, which I’d received as a review copy, was perfect for my circumstance: I needed to preserve the snow peas for a later date!
Pickling snow peas aren’t a go-to Asian use of the vegetable but I was game. I had a bought an ample bag of snow peas from Ranch 99 and had a scant pound sitting around.
I had to do some math with the original recipe, which called for 2 1/2 pounds of snow peas. Additionally, I discovered that I was out of caraway seeds for the pickling spices. I used cumin instead and decided to tilt the spices toward India a little further by using football-shaped coriander seeds, a sweet and citrusy version of their round brethren. A little turmeric helped to keep the snow peas from turning too sickly green, which is what they naturally want to do.
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