UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 39 
Edible-podded Teas (Pisum soft rum mcoorocarpon) . (Fig. 34) 
Chinese name : Hoh-lang-dau 
Japanese name : Chabo-endo 
Shape: Pods, flattened, tapering at both ends, sides somewhat swollen. 
Size: Two and a half to three and a half inches in length ; one-half to three- 
fourths inch in diameter. 
Color: Light to dark green. 
The plant is an annual which grows 2 to 4 feet high. Its native 
home is western Asia. Edible-podded peas appear on the market 
as partly developed pods. Both pod and peas are edible. Like 
bamboo shoots, edible-podded peas are an important ingredient of 
many attractive oriental dishes. 
rtfWJ 
Figure o4. — Edible-podded peas 
Edible-podded peas in chop suey. — Soak six medium-sized dried 
mushrooms in water for one hour and then boil them for 10 minutes. 
Wash and slice thinly the mushrooms, 6 ounces bamboo shoots, 
and one medium-sized carrot. Cut in 2-inch lengths two green 
spring onions, tops and all. Cut one stalk celery into small pieces. 
Wash 6 ounces edible-podded peas and remove the ends. Slice 
thinly one-half pound lean pork. Put in heated pot 2 teaspoons pea- 
nut oil, one-half teaspoon salt, and a little garlic. Add the meat, 
bamboo shoots, and carrot. Stir for one-half minute, then add one- 
half cup water to make gravy. Cook until the vegetables are tender 
Remove and place in a side dish. Place in the same heated pot, 2 
teaspoons peanut oil, 1 teaspoon salt ; then add the edible-podded 
peas, celery, green onions, and mushrooms. Fry briskly for one- 
half minute; then add the already cooked mixture from the side dish. 
Mix the two thoroughly by stirring. Serve hot. 
