Find the recipe for Ginger-Scallion Pea Shoots below.
I didn’t learn to love anything related to fresh peas until I was an adult. I think it was because we had only frozen peas growing up and the flavor and texture weren’t appealing. When I first tasted freshly shelled peas, it was a revelation. Only then did I become open to trying pea shoots. Especially when stir-fried in hot oil in a wok, pea shoots speak a language of their own. Not all pea shoots are equal in tenderness, though. While the leaves and tendrils tend to be delicate, the stems can sometimes be fibrous. Be sure to give them a rough chop before cooking. Also note that the terms “pea shoots” and “pea sprouts” are sometimes used interchangeably and that micro pea shoots/sprouts can also be used in this recipe.
Makes 4 Servings
1 tablespoon vegetable oil
1 stalk green onion, finely chopped
1 large clove garlic, crushed or minced
1 teaspoon minced or grated fresh ginger
¾ pound pea shoots, leaves separated and stems roughly chopped
¾ teaspoon kosher salt
1 to 2 tablespoons water
Preheat a wok over medium heat until wisps of smoke rise from the surface.
Add the oil, onion, garlic, and ginger.
Stir for about 10 seconds. Add the pea shoots, turn up the heat to high, and stir-fry for about 1 minute.
Add the salt and water. Stir-fry for 1 minute, or until the pea shoots look dark green and are cooked through but not soggy.
Serve while hot
©2021 by Hsiao-Ching Chou. Excerpted from Vegetarian Chinese Soul Food by permission of Sasquatch Books.
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