Ingredients
1/2 lb chinese pea pods
1 tbsp oil
1/2 cup waterchesnuts, sliced
1 cup chicken broth
1 tbsp cornstarch
2 tbsp cold water salt soy sauce (optional, )
Directions
**Serve these sparkling peas alongside any main dish, it doesn't have
to be Chinese.
Snap ends from pea pods and remove strings. Heat oil in skillet. Add
peas, water chestnuts and stock. Cover and cook over high heat 3
minutes. Combine cornstarch and cold water. Push vegetables to one
side and add cornstarch mixture to liquid. Cook, stirring, until
slightly thickened. Season to taste with salt. Serve with soy sauce,
if desired.
(C) 1993 The Los Angeles Times Converted by MMCONV vers. 1.50
Servings: 4 servings
Chinese Peas Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
We are able to read the history of meal recipes far back into history, at least as far back as the Egyptians, and maybe further still. In practice though, these, early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of Roman times made use of a wide range of spices, including a few you will know for example bay, rue and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new culinary ideas created an explosion in manuscripts on cooking, the majority of which are kept safe in private cookery archives. By the advent of the twentieth century, cookery books were greatly in demand mostly as a result of more people being able to read, people having increased free time and having more disposable income. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Chinese Peas recipe.
