Three Peas with Barley, Chile, and Green Garlic

Three Peas with Barley, Chile, and Green Garlic
Ray Kachatorian

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

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.

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.

Nutrition

Calories per serving:

199 calories

Dietary restrictions:

High Fiber

Daily value:

10%

Servings:

4
  • Fat 17g 27%
  • Carbs 134g 45%
  • Saturated 3g 13%
  • Fiber 32g 128%
  • Sugars 31g
  • Monounsaturated 6g
  • Polyunsaturated 7g
  • Protein 33g 65%
  • Sodium 1,943mg 81%
  • Calcium 357mg 36%
  • Magnesium 340mg 85%
  • Potassium 2,117mg 60%
  • Iron 14mg 76%
  • Zinc 6mg 41%
  • Phosphorus 662mg 95%
  • Vitamin A 720µg 80%
  • Vitamin C 211mg 351%
  • Thiamin (B1) 1mg 94%
  • Riboflavin (B2) 1mg 54%
  • Niacin (B3) 10mg 51%
  • Vitamin B6 2mg 76%
  • Folic Acid (B9) 425µg 106%
  • Vitamin E 4mg 20%
  • Vitamin K 683µg 853%
See detailed nutritional info Have a question about nutritional data? Let us know.
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