Category: Pea Shoots

This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.   Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »

This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs. [caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption] Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.  ... Read more »

Polenta is a wonderful pantry staple and a good foil for anything a little bit saucy. This is a template for most any vegetables and leftover meat. [caption id="attachment_18201" align="aligncenter" width="660"] This assortment was what I had on hand during the first corona virus isolation period but by all means use whatever vegetables you have on hand or particularly like.[/caption]... Read more »

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. This coconut milk curry is quite similar to this one, which includes onions and is a bit drier.   Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. And the leftovers are excellent.... Read more »

My CSA offers pea microgreens early in the season. These sweet, tender little greens can be used plain as a garnish for a soup or risotto or tossed in any salad or chopped up with herbs like mint and chives to make a little salsa verde of sorts. Stir this sauce into eggs or beans, add to quesadillas or burritos, serve it alongside a simply grilled steak. Or you mix in some feta and you have a lovely sandwich spread or part of a cheese plate. ... Read more »

Tahini makes this sauce creamy and rich and the lemon and chilis give it a kick but you can use just as much gochujang, fermented Korean chili paste or other hot sauce, to create the right spice level. It’s a very versatile sauce; delicious on raw or cooked vegetables, with eggs, grains, etc. ... Read more »

My CSA (farm share) includes tiny, tender pea shoots in the spring. I've never seen such small ones at the market. You can use any really tender green or herb for this dish, such as young spinach or mustard greens or mizuna. If you're using the larger pea shoots typically seen at farmers markets be sure to discard any tough stems.... Read more »

My mother used to make creamed peas and potatoes in the spring with lots of dill. I always loved this dish and it was the inspiration for this entirely differently flavored dish of pea shoots, potatoes, cumin, garam masala and touch of cayenne.  ... Read more »

This takes 15 minutes, start to finish. I created it to bring to a potluck when I was in a big rush. It's savory, bright and good either warm or at room temperature. You can substitute fava greens/tops or spinach for the pea shoots. Feel free to halve the recipe or change the ratio of greens to lentils. It does keep well so leftovers might be welcome.... Read more »

I love the ratio of greens to rice in this dish. It is light, fresh and lovely and you can substitute with other greens (fava tops, chard, lots of parsley and/or cilantro). It really doesn’t take too much time and is so worth the bit of effort of stirring and adding broth occasionally for 20 minutes.   If you’re using pea shoots, taste the stems and tendrils raw. They should be tender and delicious raw as well. If you find tough fibrous parts, trim those off. And chop the spinach and pea shoots quite finely, into 1-2-inch pieces. The greens blend with the rice more easily when the pieces aren’t too big. ... Read more »

  Pea shoots have an inimitable green, springy, grassy taste and fragrance. I tasted some extraordinarily good ones at the Gathering Together Farm market stall one spring that were sautéed with some onions and caraway seeds finished with a little soy sauce. I made the dish without the caraway seeds and love its sweetness and delicacy. It's perfect with a panfried (or grilled) salmon fillet and crispy potatoes.   ... Read more »

Risotto is really a good cook-with-what-you-have technique. You can add lots of different vegetables and herbs to risotto and it really doesn’t take very long to cook. As long as you commit to spending 20-25 minutes in the kitchen, you can make risotto. And I don’t watch it like a hawk, stirring every 3-4 minutes or so is sufficient. It is particularly delicious with peas and pea shoots and just a touch of lemon zest.   A delicious variation uses some diced bacon (added at the beginning with the onions) in which case you omit the lemon zest. ... Read more »

--slightly adapted from Kitchen Diaries II by Nigel Slater   Chinese five-spice powder is a spice mix often made with fennel, star anise, cloves, cinnamon and Sichuan pepper.   This stir fry comes together quickly and is fresh, spicy and delicious.   If you don't have Chinese five spice do your best to make your own with spices in your pantry that include some of the above--use black pepper instead of Sichuan, skip the anise or add some coriander. . .   Serves 2... Read more »

Serves 4   Pea shoots are only around for a short while and this simple salad makes the most of these young, tender greens and tendrils.... Read more »

Italians make many versions of this simple dish. It is suited to spring time and the tender green (and sometimes leafy) produce that starts showing up in the markets.   The veggies, in typical Italian style, are not left al dente (like pasta is) but are cooked through and sometimes even mashed up a bit to really blend the flavors. You can finish with fresh herbs, a squeeze of lemon juice or simply with salt, pepper and a little more olive oil.  Serve alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.... Read more »

 I've made these and tossed them with Udon noodles. They would be great over rice or as a side to fish. ... Read more »

  Pea shoots, also sometimes called pea tendrils or tips, are the tender leafy shoots of the pea plant (usually snap or snow peas) that can be harvested before the pods are formed and ripe. The leaves, tendrils and sometimes buds and blossoms will be included in the bunch. They are sweet and vegetal and delicious both raw and very briefly sautéed or blanched or roasted (on a pizza).   There can be a few tough stems and spiral tendrils in the mix so don't be surprised if you get a really fibrous bite. You might discard all the bigger stems if they seem tough. Just taste them raw or even just sift through them with your hands--you'll get the hang of what the tough ones feel/taste like.   Pea shoots have a short season so take advantage of them while you can. I love them in a risotto or quickly sautéed with a little green garlic and finished with toasted sesame oil. ... Read more »