Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.
Rinse the pea shoots thoroughly in cold water twice, lightly drain.
2
In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
3
Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
delicious side with jasmine rice to Five-Spice Roast Pork Belly. Nice foil - glad I grabbed these up at the Asian Market last night.
Will be harvesting off my own pea plants we just planted today soon enough. Thank you Rita for a fast & super tasty vegie side we will be using again & again (until too hot for peas LOL).
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In autumn, even cool weather, it's a bit more fibrous, so would suggest stripping bottom leaves/small stems from the main stem and discarding that. Otherwise great!
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Quite good. I also use pea sprouts in salads, sandwiches, and I cook and blenderize for fresh pea soup with yoghurt or sour cream and some frozen peas for looks.
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