Three Peas With Barley, Chile, And Green Garlic
Prep Time:
Cook Time:
Servings:
Ingredients
  • kosher salt, to taste
  • 6 ounce sugar snap peas, trimmed
  • 1 cup shelled english peas
  • 1/2 cup pearl barley
  • 2 tablespoon rice vinegar
  • 2 tablespoon soy sauce
  • 2 tablespoon 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
  • 2 fresh kaffir lime leaves
  • 1/4 pound pea shoots
Directions
  1. 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.
  2. Return the saucepan to a boil, add the barley, and cook until tender, about 45 minutes. Drain and set aside.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, water, brown sugar, and sambal oelek until blended.
  4. 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.
  5. 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.