Every spring I discover some new farmer’s market pearl. Last year it was garlic scapes and this year it is pea shoots. The first thing you may be wondering is what is a pea shoot, and why is she eating it?
Pea shoots are the young stems of snow pea plants. They are also my new obsession since they are trivial to cook, good for you, and have a flavour unique from other cooked greens. When eating them you can taste the slight hint of peas. Heavenly, heavenly, peas.
Last spring I ate stir-fried pea shoots as the seasonal green in a Vietnamese restaurant’s greens with garlic dish. The tendrils curled off the plate and around invisible fingers just like they do on the plants themselves. Apparently stir fried pea shoots are very common in various Asian cuisines.
If you have never seen these in your local grocery store I suggest you take a second look or ask. I found this bunch last week in a local health food store for just over a dollar. When you buy them, buy a large bunch as the shoots cook down significantly–similar to other leafy greens like spinach. Next time I will think about using stronger Asian flavours and slightly less oil.
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Stir Fried Pea Shoots Recipe with Garlic and Chilies
(serves 2)
2 tablespoons olive oil
2 garlic cloves, thinly sliced
a pinch chili flakes
4 cups packed pea shoots, roughly chopped
Heat a large skillet to medium and add olive oil, garlic and chili flakes. The oil should bubble around the garlic but not burn. Cook the garlic and chilies, stirring them for about 3 minutes, or until garlic softens and starts to turn golden. Add pea shoots and stir well to coat evenly in the oil and garlic. Stir them regularly as they will cook quickly and you want them to cook evenly. They will take about 2 minutes to wilt down. Serve immediately. [/print_this]
{ 9 comments… read them below or add one }
Going to have to keep an eye out for this at the Farmer’s Market!
My farmer’s market has a whole stand devoted to different kinds of “shoots”. I’m going to have to check them out next time now that I know what to do with them!
i’ve never heard of these but i’m curious as to how much like peas they taste…i’m not exactly the biggest fan of peas as they’re too strong for me but “slight hint” is something i can handle
Just saw pea shoots for in mass quantities for dirt cheap at TnT supermarket but didn’t know what to do with them, good timing! (and great pics btw)
I enjoy pea shoots. In Chinese cuisine, sometimes a lil’ cooking wine is added while frying on medeium-high heat to enable quick cooking so that the shoots do not turn out too fibrous due to overcooking.
I love pea shoots. There are 2 kinds of pea shoots in Asian supermarkets. One with tiny leaves and one with larger ones. The larger ones are great but sometimes they are too old and you can eat the leaves only and not the stems. You can also saute them in olive oil, crushed garlic and oyster sauce. Yum!
I have used pea shoots for years when doing wine dinners at restaurants and they will always be my first choice to put on the plate next to fabulous entrees. Pea shoots have such great flavor and when tossed in just a bit of butter and sprinkled with salt and pepper, life stops and you realize that you have gone to heaven!
Belinda – let me know if you try any!
Joanne – that’s so neat, I have seen the focus on sprouts but never shoots!
Karyn – if you don’t like peas then these may not be the thing for you, it isn’t that strong, but I would go for spinach instead since it is easier to find!
L – will have to check that out!
tigerfish – Ohh cooking wine, good idea,
Lauren – these were definitely the delicate kind, the other ones I had out were much thicker and stemmier. Thanks for the tip!
Mike – that sounds divine, a must try!
This is one of my fave spring veggies. There’s nothing more simple, nor more tasty, than just sauteing a mound of these with garlic in a hot pan. Can’t be beat.