Peas, which are pulses in the legume family, come in a variety of forms: shell peas (green or English peas), snow peas (mange-touts), sugar snap peas. Some must be removed from their inedible pods; others are entirely edible (pods and all); and many can be shelled and dried to be eaten as beans.
How to prepare peas: You’ll almost always use frozen peas for shell peas. They’ll thaw quickly so there’s usually no need to thaw them first, but if you do, put what you need in a strainer and run under cold water. Open the pods of fresh shell peas at the seam and run your finger down the inside to release the peas. For snow peas and sugar snap peas, pinch the flower end of the pod and pull the string down toward the other end to remove it.
How to cook peas: steam, quick-braise in butter, stir-fry; add to rice or risotto
When are they done? When they’re hot and bright green, usually less than 5 minutes. Frozen peas heat through in just a minute or 2.
Substitutes: green or wax beans, asparagus, edamame
The best way to learn to love tofu is to cook it with lots of crisp vegetables. A ton of ginger and garlic help too. You can serve this with white or brown rice, of course. I also like it tossed with wide rice noodles. Whatever accompaniment you choose, get it ready before you start the stir-fry; this goes super-fast.
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