Pois mange-tout

Toasted fat on raw sugar; add it off the heat or it turns bitter.

High heat, thirty seconds, no liquid. The pod stays loud.

Clean heat that does not bury a vegetable this delicate.

Sweet against sweet; the pod supplies the snap the prawn lacks.

Glossy salt clings to a flat pod better than soy does.

Splash it down the hot wok side so it caramelises before it lands.

Two textures of crunch, one wet, one dry, in the same spoon.

Raw and shredded, they take acid better than they take heat.

Menthol on pea sugar; a cold salad, not a stir-fry.

The pod is a spoon for the sediment at the bottom of the jar.

Both taste faintly sweet and marine; keep both barely cooked.

Green tea bitterness doubles the chlorophyll instead of hiding it.