Stir Fried Pea Sprouts with Garlic

Pea Sprouts are also called Pea Shoots by others. The Chinese call it 豆苗. I remembered the very first time I cooked this, I thought it was more than enough for two but when it was cooked, it was barely enough for one. It shrunk to half!

You shouldnt take more than 10 minutes to cook this dish. So its good for those who always (say they) cant find time to cook.

Ingredients:

• 500g Pea Sprouts
• 4 clove Garlic, sliced or minced
• 1 tablespoon Water
• 1 tablespoon Oil
• 1/2 teaspoon Light Soy Sauce
• a pinch of Salt

How to do it:

1. Heat wok with oil.
2. Add in the garlic and stir fry till frangant.
3. Add in your pea sprouts and stir fry quickly to let them shrink evenly.
4. Add in 1/2 to 1 tablespoon water your pea sprout is too dry.
5. Add in light soy sauce and a pinch of salt to taste.
6. Stir well, dish and serve.

☆ Click HERE for printer-friendly version of an original recipe.

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Split pea soup with salt lamb Saltkjöt og baunir

Today is Shrove Tuesday. This day is called Sprengidagur (Bursting Day) in Iceland. This is the last day before Lent, and during the time when Icelanders still observed the fast, it was the last day on which meat could be eaten until Easter. The origins of the Icelandic name for this day are uncertain, but today it is generally taken to mean "eating until you feel like youre bursting". Split pea soup and salted mutton has been the traditional meal for this day since the 19th century.

2 l water
500 g lamb meat or mutton, preferably salt cured, or salt pork if lamb/mutton is not available
200 g yellow split peas
1 tsp salt
500 g potatoes
1 onion
500 g carrots and rutabagas
3-4 slices smoked bacon (optional) – I use a lot more

Soak the peas for time indicated on packaging. Bring water to the boil. Cut onion into chunks and add to the water with the meat and peas, and cook for about 1 hour. If you are using bacon, cook with the rest for the last 1/2 hour. Potatoes, rutabagas and carrots can either be cooked separately, or with the rest, for the last 1/2 hour.

Serving:
Remove the meat and potatoes and serve separately.
Some people will eat the meat and potatoes first, others will cut them up and add to the soup. Some also add milk to the soup just before serving.

The recipe comes from the teaching leaflet "Súrt og Sætt", by Sigríður Sigurðardóttir, published by Byggðasafn Skagfirðinga, 1998. Historical information comes from "Saga Daganna", by Árni Björnsson - Mál og Menning, Reykjavík, 1993).

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