This is a recipe from a colleague named Jeffrey. Mix 16 oz frozen baby peas, 8 oz of water chestnuts (drained, rinsed, and chopped), 3 oz of chopped almonds (here, I toasted slivered almonds and then food-processed them), and 1 ½ tsp curry powder (I used Jamaican curry) in a large bowl. Separately, mix 1 ½ tsp each lemon pepper (use sparingly, as this can be overpowering), lemon juice, and rice vinegar with 1-2 tsp sugar. When blended, add ½ cup neutral vegetable oil, stir, and then pour into the green pea mixture. Season to taste (I added a tsp of salad rice vinegar), then mix thoroughly and let marinate in fridge for a few hours before serving. The chopped almonds and
lemon pepper add surprising depth to this simple preparation. (Sept. 2013)
Cooking Adventures 