Prep 5 mins
Cook 6 mins
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.
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, finely minced
- 1⁄2 teaspoon sugar
- 1 1⁄2 lbs young pea shoots, loosely packed
- 1⁄4 teaspoon soy sauce
- 2 tablespoons oyster sauce
- Rinse the pea shoots thoroughly in cold water twice, lightly drain.
- In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
- 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.
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!
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.
Super easy and tasty. Made this tonight and will definitely make again!