Medicinal Properties of Green Peas and Pea Sprouts

Green peas, also known as the garden peas look like emerald beads. Indigenous to central Asia and Europe, green peas have been known to the Chinese for over 4,000 years. They taste sweet and neutral in nature. High in protein, magnesium, fat, calcium, iron and vitamin B content, they taste sweet and neutral in nature and are widely used in dishes. Young green peas in pods go well with chicken or beef stir fry. Ground green pea paste made with a little lard is a famous dessert from the Northern provinces. Young green peas in pods cooked in water with a pinch of salt is an excellent accompaniment to alcohol. Because of the high starch content of green peas, eating green peas paste can help heal diarrhea and even dysentery by drying stool up and enhancing intestinal absorption. Fresh green peas should be refrigerated as soon as possible to delay the conversion of their sugar into starch. Stored in a non-airtight container or a perforated bag, they will keep for 4 to 5 days. Green peas stands up very well to freezing; blanch them for 1 or 2 minutes beforehand.

Pea sprouts are germinating green peas. They are tender, cold in nature and contain much calcium, carotene, vitamin B and C. Vitamin B is essential in smooth skin complexion and suppressing excess sebum secretion. Juice pressed from fresh pea sprout is used by women in the countryside as a natural facial mask for finer skin. Stir fried shrimps with pea sprouts is a wonderful dish from the Kiangsu and Chekiang provinces. The taste of plain stir fried pea sprouts in hot boiling water is nothing less spectacular than meat dishes, especially the youngest shoots extracted from pea sprouts. For those with children who hate vegetables, try to stir fry a plate of pea sprouts the next time. You will find the crispy texture and appealing green color make pea sprouts irresistible to them. Bamboo shoots stir fried with pea sprouts make a refreshing dish for vegetarians.