Peas

pa_snap_peas

In Season:
May to June

Shopping and Prep Tips:
Select well-filled, bright green pods.  Refrigerate in an open plastic bag.

Snap Peas News and Recipes

Chicken and Veggie Stir-Fry

  • 1 large boneless, skinless chicken half breast - thinly sliced
  • 1 1/2 teaspoons soy sauce - divided
  • 1 1/2 teaspoons minced ginger root
  • 2 large cloves garlic, minced
  • 1 teaspoon Asian sesame oil
  • 3/4 cup chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon olive oil
  • 1 1/2 cups diagonally halved pea pods, ends trimmed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup red bell pepper slivers
  • 1 medium yellow onion - cut in slivers
  • 1/3 cup dry roasted unsalted peanuts
  • generous grinding black pepper
  • 4 servings cooked instant brown rice
  • 2 green onions - sliced

Combine chicken, 1 teaspoon soy sauce, ginger root, garlic, and sesame oil then let stand 10 minutes. Combine chicken broth, cornstarch and 1/2 teaspoon soy sauce and set aside. Heat olive oil in large skillet or wok. Add pea pods, carrots, red pepper and onion then stir-fry for 1 minute. Add chicken, and then stir-fry 3 minutes. Add broth mixture, then cook and stir until boiling. While boiling, stir in peanuts and black pepper and then taste and add salt if needed. Serve stir-fry over the rice. Garnish it with green onions.

Serves 4

For more recipes, click here.

Health experts recommend that the average American should:

  1. Choose a variety of vegetables each day to get a good mix of vitamins and minerals.
  2. Eat between 2 and 3 cups of vegetables each day!  For more info on what should be on your plate each day, click here.
  3. Strive to eat from five different groups of vegetables each week - dark green (3 cups), orange (2 cups), legumes (3 cups), starchy vegetables (3-6 cups) and other vegetables (6-7 cups)

    Peas fall under the starchy vegetables and a good source of folate and dietary fiber.

For more nutritional information on peas, click here.