Name: Three Peas With Barley, Chile & Green Garlic
Yield: Makes 4 servings
Ingredients: kosher salt; sugar snap peas, 6 oz (185 g), trimmed; English peas, 1 cup (5 oz/155 g) shelled; pearl barley, 1/2 cup (3 1/2 oz/105 g); rice vinegar, 2 tbsp; soy sauce, 2 tbsp; golden brown sugar, 1 tbsp firmly packed; sambal oelek or other pure chile paste, 1 tsp; Asian sesame oil, 1 tbsp; green garlic, 1/4 cup (3/4 oz/20 g) thinly sliced, or 4 cloves garlic, minced; green onions, 1/4 cup (1/4 oz/20 g) sliced; fresh makrut lime leaves, 2; pea shoots, about 1/4 lb (125 g)

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Three Peas with Barley, Chile & Green GarlicRay Kachatorian

Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches (10 cm) long. If you don't have your own plants, look for these tender shoots at farmers' markets or Asian grocery stores. Sambal oelek is an Indonesian chile paste, and tart, citrusy makrut lime leaves are used in Southeast Asian cooking.

Cooks' Note

Editor’s note: This recipe's headnote has been updated as a part of our archive repair project.

Recipe notes

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