Pea

Used in 2 recipes on RecipeWiki.

Frozen peas are what this page covers, and they are often sweeter than fresh peas that have travelled, because they are frozen soon after picking, before their sugars turn to starch. They are small, sweet and tender, with a gentle pop. In Egg Fried Rice they go straight from the freezer into the hot wok and need only a minute or two; in Olivier Salad they are cooked briefly, cooled and folded in for sweetness and colour among the diced vegetables. Overcooking turns them dull olive-green and mealy, so take them off the heat while still bright. Keep the bag tightly sealed to stop ice crystals forming.