Scientists have found brightly coloured yellow and green vegetables contain chemicals that can help protect the eyes against damage that occurs in later life.
Women under 75 who ate lots of vegetables such as peas, broccoli, squash and sweetcorn had lower rates of age-related macular degeneration (AMD).
What a co-incident. I just made a yellow and green stir fry today and the above news appeared on DailyMail. Hmm…do chomp down more greens and yellow vegetables if you wish to live to 80 years and beyond with bright eyes.
Snow peas or sugar peas or sweet peas are very sweet, as the name implies. It is fat and juicy with tiny pods. In Cantonese, it is called ‘thim tau’ or sweet peas. Usually, we get ours from China. In Chinese stir fry, all we need are the vegetables and a few pips of garlic.
[tag]Recipe[/tag] for [tag]Chinese[/tag] stir fry capsicum and sweet[tag] peas[/tag]
1 yellow capsicum cut into rectangles
200 grams sweet/snow peas, string (pull off the sides fibres)
4 pips garlic, smashed, remove skin and chop
One tablespoon corn or canola oil
Salt, pepper and if you like, a dash of soya sauce and fish sauce
Heat oil, add in chopped garlic. Once fragrant, add in vegetable for a quick fry. Season to taste and remove from fire immediately. All it takes for the stir fry is about 3 minutes because the capsicum and snow peas cook very fast due to their high water content.
Snow peas and yellow capsicum are two of the sweetest [tag]vegetables[/tag]. Red or green [tag]capsicums[/tag] aren’t as sweet as the yellow variety. So, snow peas and yellow capsicum are the perfect partner in this stir fry because they cook easily.
Chinese cooking does not take up much time and it is very healthy, right? When stir frying a mixture of vegetables, remember to judge each vegetable cooking time and adjust accordingly, Otherwise, if you mix snow peas with cauliflower, you may end up with over cooked peas or under cooked cauliflower.