This recipe was inspired by a copy of a “Peas and Shell Macaroni” recipe from Jeanne Ambutter of “Heritage Cooking”, a Boston, MA based test kitchen and food demonstration business from the mid-twentieth centry, from a “Buttery Peas and Shallot” recipe from America's Test Kitchen Quick Family Cookbook and the need to use up a onion.
This is a relatively quick recipe and paired with a hard boiled egg, 1 – 2 slices of toast, left over rice or chicken makes a meal for one.
Peas with Onion and Soy Sauce for one
1 tablespoon canola oil
¾ cup onion, diced
1 ¼ cup frozen peas
1 tablespoon soy sauce (optional)
1) In 3 quart pot, heat oil over medium-high heat.
2) Add onion and cook until lightly browned, about 2 – 5 minutes.
3) Stir in peas and cook 2 – 5 minutes or until peas can be pieced with fork.
4) Remove from heat and stir in soy sauce.
5) Serve.
6) Store any leftovers in airtight container in refrigerator.
Peas with Onion
and Soy Sauce ready to eat
