Chinese ingredients: peas

How do you know it's summer? In Finland where I live and where summers are quite short, it's the sight of those vegetable vendors that suddenly appear on the streets, with their carts full of berries and peas, that tell me summer has arrived.

There's something both addictive and comforting in the act of shelling peas and putting each perfect green sweet sphere into my mouth while walking outside in the sun. It's almost enough to make me forget the briefness of summer.

Peas (Pisum sativum) are, thankfully, available year-round, in the frozen section of grocery stores. Because they are frozen just a few hours after picking, peas retain their sweetness and flavor. Mature peas taste less sweet, as the sugar stored in them quickly turn to starch.

In Chinese cuisine, peas add a splash of color in stir-fries and fried rice, quite important in the presentation of the dish. It is not just garden peas, however, that are an important part of Chinese cooking. Some of the best vegetable stir-fries include sugar snap peas and my favorite, snow peas. These are cooked whole pods and all, bringing an element of crunchiness and sweetness to the dish. Pea sprouts (dòu miáo) are also used quite a lot in Chinese recipes.

If you are using frozen peas to add to Chinese dishes, there's no need to defrost them. Just add them to the dish and in a couple of minutes, they'll be ready.

It doesn't hurt either that peas are packed with nutrients, a good source of vitamin A, C, folate, thiamine, iron and phosphorus. According to peas.org, a serving of freshly frozen peas contains much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more thiamine than a pint of whole milk.

To get you started on enjoying peas, here's a recipe for Chinese fried rice with a twist from celebrity chef Ching-He Huang's China Modern cookbook.

Bacon and Egg-fried Rice

Recipes extracted from China Modern by Ching He-Huang (Kyle Cathie, £14.99) with photography by Kate Whitaker (Image: Reprinted by permission)

I cannot function without a good hearty breakfast. This recipe is one that I usually make from leftover rice I have in the fridge and of course I always keep a packet of garden peas in the freezer for when I’m in need of making a quick fix like egg-fried rice. This has become one of my favourite breakfasts, washed down with a glass of freshly squeezed orange juice. Naughty but good.

Preparation time: 5 minutes
Cooking time: 5 minutes

Ingredients for 2 servings:

1 tablespoon vegetable oil
2 eggs, beaten
80g unsmoked streaky bacon rashers, chopped into small dice
70g frozen peas
300g cooked cold rice
2 tablespoons light soy sauce
1 tablespoon sesame oil
ground white pepper

Method:

1. Heat a wok over high heat and add the vegetable oil. Tip the beaten eggs into the wok, stir to scramble, then remove and set aside.

2. Put the bacon into the same wok and stir fry until browned and slightly crispy.

3. Throw in the frozen peas and stir fry for less than a minute. Add the rice and mix well until the rice has broken down.

4. Add the egg back into the wok and stir through. Season with light soy sauce, sesame oil and a pinch of ground white pepper and serve immediately.