split peas

While the split peas are still warm, add the oil and vinegar.

When oil becomes hot, put in the split peas.

Add split peas and toss to coat with oil.

Scatter some of the reserved yellow split peas around the plate.

Put split peas in 3 cups hot tap water; soak 5 hours and drain.

It is made with yellow split peas and sometimes ham is added.

Yellow split peas are used to make a sweet snack in Beijing cuisine.

Each bowlful, topped with split peas from Canada, cost 12 cents.

Place the split peas in a large pot.

Add the split peas and cook, stirring frequently, until lightly browned, about 40 seconds.

Add split peas, and stir to mix well.

Split peas will take a shorter time to cook and will almost disintegrate.

Rinse the split peas in water and drain.

The mild third consisted of yellow split peas mixed with ginger, garlic and white pepper.

Sometimes people add split peas to the filling, but it is only a matter of taste and is therefore optional.

Cover the split peas with cold water.

The split peas cook to a grainy purée, so there is no blending required.

The culprit was once again split peas.

Add the split peas, carrot, bay leaf and stock to cover and bring to boil.

My mother gets excellent results with polenta, which, like split peas, the old pressure-cooker manufacturers caution against.

Note: Yellow split peas are readily available.

Add carrots; cover and cook 30 minutes, or until split peas are soft and fully cooked.

They came out of their holes at night to feed on their favourite tucker split peas!

The resulting stock is used with dried split peas (soaked overnight and boiled for 30 minutes) to make soup.

Modern split peas, with their indigestible skins rubbed off, are a development of the later 19th century.