Three Peas with Barley, Chile, and Green Garlic

Three Peas with Barley, Chile, and Green Garlic
Staff Writer
Three Peas with Barley, Chile, and Green Garlic

Ray Kachatorian

Three Peas with Barley, Chile, and Green Garlic

Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches long. If you don’t have your own plants, look for these tender shoots at farmers’ markets or Asian grocery stores.

Sambal oelek (or ulek) is an Indonesian chile paste, and tart, citrusy Kaffir lime leaves are used in Southeast Asian cooking. Look for both products in Asian markets.

Click here to see 'Kitchen Garden Cookbook' Offers Help with Growing Produce at Home.

Ingredients

  • Kosher salt, to taste
  • 6  Ounces  sugar snap peas, trimmed
  • 1  Cup  shelled English peas
  • 1/2  Cup  pearl barley
  • 2  Tablespoons  rice vinegar
  • 2  Tablespoons  soy sauce
  • 2  Tablespoons  water
  • 1  Tablespoon  golden brown sugar, packed firmly
  • 1  Teaspoon  sambal oelek or other pure chile paste
  • 1  Tablespoon  Asian sesame oil
  • 1/4  Cup  thinly sliced green garlic or 4 cloves garlic, minced
  • 1/4  Cup  sliced scallions
  • fresh Kaffir lime leaves
  • 1/4  Pound  pea shoots

Directions

Bring a large saucepan 1/2 full of salted water to a boil over high heat. Add the snap peas and English peas and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside.

Return the saucepan to a boil, add the barley, and cook until tender, about 45 minutes. Drain and set aside.

In a small bowl, whisk together the rice vinegar, soy sauce, water, brown sugar, and sambal oelek until blended.

In a large, heavy frying pan over high heat, warm the sesame oil. Add the green garlic, scallions, and lime leaves and stir-fry until the scallions are tender, about 30 seconds. Add the reserved snap peas, peas, and barley along with the pea shoots, and stir to coat.

Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving dish and serve.

Nutritional Facts

Total Fat
14g
20%
Sugar
8g
9%
Saturated Fat
4g
17%
Cholesterol
38mg
13%
Carbohydrate, by difference
32g
25%
Protein
16g
35%
Vitamin A, RAE
29µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
45mg
5%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Folate, total
81µg
20%
Iron, Fe
4mg
22%
Magnesium, Mg
40mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
186mg
27%
Selenium, Se
8µg
15%
Sodium, Na
651mg
43%
Water
136g
5%
Zinc, Zn
3mg
38%

Pea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.