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Recipes with frozen green peas

4 recipes that use frozen green peas, with photos, step-by-step instructions and cook times. The quickest, Qeema matar, takes 30 minutes. It is most often cooked with bamboo shoot, chicken stock and dried shiitake mushroom.

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Ba bao la jiang (eight-treasure chilli sauce)

Ba bao la jiang, 'eight-treasure chilli sauce', is a Shanghai banquet dish brought out for the Spring Festival, when eight is the luckiest number and eight different 'treasures' in one bowl wish the table eight kinds of good fortune. Diced pork, prawns, pressed tofu, bamboo shoots, mushrooms, peanuts and green peas are cooked separately and brought together in a thick, glossy sauce of sweet bean paste and chilli: sweet first, then gently hot, with every bite a different texture. The classic recipe adds a spoonful of Shaoxing wine; for an alcohol-free version, use the same amount of unsalted stock with a few drops of rice vinegar. Serve with plenty of plain rice. Chef's tip: dice everything to the same 1 cm size so each spoonful catches a bit of every treasure.

45 minChineseMeat
by KrazyBadal 0 views

Ba bao ya (eight-treasure duck)

Ba bao ya, eight-treasure duck, is the grand centrepiece of a Shanghai or Suzhou Spring Festival dinner: eight being the luckiest number, the duck is filled with eight good things for eight kinds of fortune. A whole duck is boned so the skin stays in one piece, then packed with glutinous rice, dry-cured ham, chestnuts, shiitake, lotus seeds, bamboo shoots and dried shrimp, and braised in soy and rock sugar until deep mahogany. Cut into thick slices, it shows a mosaic of stuffing held by tender, sticky-glazed meat. The stuffing uses Chinese dry-cured ham and the braise uses Shaoxing wine; for an alcohol-free version use unsalted stock with a few drops of rice vinegar. Serve carved at the table with steamed greens. Chef's tip: ask your butcher to bone the duck and remove the head, leaving the skin intact; it saves an hour and any tears.

240 minChineseMeat
by KrazyBadal 0 views

Qeema matarMinced meat and pea curry

In Lahore and across Pakistani Punjab, qeema matar is the mince dish that appears on a Tuesday when nobody has time for a slow salan: minced mutton or beef browned hard, cooked down with tomato, ginger and garlic, then studded with sweet green peas. It is dry enough to scoop with a hot roti or paratha, with a little sliced onion and lemon on the side. The usual mistake is adding the tomatoes before the mince has lost its raw, wet look, which leaves it boiled and grey instead of rich and brown. Chef's tip: break the mince up with the back of a spoon while it fries, so it cooks into fine crumbs rather than lumps.

30 minPakistaniMeatGluten free
by KrazyBadal 0 views

Pollo arvejadoChicken with peas

Pollo arvejado is a Chilean home-cooking classic, the kind of quick, homely braise that mothers in Santiago make on a weekday and that appears on set lunch (colación) menus all over the country. Chicken pieces simmer with onion, garlic, carrot and plenty of green peas (arvejas) in a light, golden sauce flavoured with cumin, oregano and a little paprika. It is a good balance of protein and vegetables and suitable as part of a balanced diet; serve with salad or a small portion of brown rice instead of the usual white rice or mashed potato. About 400 kcal and 17 g carbohydrate per portion. The usual mistake is adding the peas at the start, which turns them grey; add frozen peas only for the last 8 minutes. Chef's tip: take the skin off the chicken after browning, so you keep the colour but lose most of the fat.

55 minChileanChickenGluten free
by KrazyBadal 0 views

Goes well with frozen green peas