If you live in San Francisco you know about Mission Chinese Food. If you live in New York, one just opened there, be sure to check it out. If you are unable to access a Mission Chinese Food, I'm sorry. The good news is, this recipe reminds me A LOT of one of their dishes on the SF menu. Enjoy.
Serves 6
15 minutes
2 Tbsp Vegan butter
2 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Ground coriander
1/2 tsp Ground cardamom
2 Serrano peppers (or 1 Thai chili), minched
1 Yellow onion, sliced
1 Pound bag frozen petite peas (they're sweeter than regular peas)
2 Tbsp ginger, minced
3-4 Garlic cloves, minced
1/4 tsp Salt
Juice of 1/2 lemon
1. Heat butter in a saute pan. When butter is hot add cumin and mustard seeds for 1-2 minutes.
2. Add coriander, cardamom, peppers and onion. Cook for about 5 minutes.
3. Add peas, ginger, garlic and salt. Heat peas through. Add lemon juice, stir and serve.
Somewhere Danny Bowien is turning up his nose at me.
Original recipe from The Kitchn
my pea obsession has finally been explained. these are awesome. every pea lover should try them.
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