Peas on Earth
Spring has sprung and peas, the unsung heroes of the garden, are producing lovely pods and tendrils for your plate.
Peas are thought to have been one of the earliest cultivated crops, dating back a...
This seasonal stir-fry highlights spring’s delicate fresh pea shoots.
Ingredients
SERVINGS: 4 Serving(s)
- 1 tablespoon olive oil
- 6 cloves garlic, peeled and minced
- 1 cup asparagus, trimmed and cut on the bias
- 4 cups fresh pea shoots
- ¼ teaspoon salt
- ⅛ teaspoon crushed red pepper, optional
- 2 tablespoons tamari
- 8 grilled shrimp or scallops, optional
Preparation
Heat a wok or large sauté pan on medium-high heat for about a minute. Once pan has warmed, add olive oil, turn heat to a lower setting and carefully add minced garlic. Olive oil should be hot enough to cook garlic, but not burn it. When garlic has become aromatic for a minute or so, add cut asparagus and sauté for a minute or 2, while stirring.
Add pea shoots, all at once. Shoots will start to shrink as they cook. Use a spatula to stir and flip shoots so they cook evenly. Once they have shrunk in size, season with salt, crushed red pepper and tamari and cook just another minute or so, until tender.
Serve the Pea Shoots Stir-Fry with steamed basmati rice or black rice and sautéed scallops and shrimp, if desired.
About this recipe
Chef Notes:
• For an Asian version, add 1 teaspoon toasted sesame oil. Minced ginger also adds an aromatic element. Garnish with toasted black and white sesame seeds.
• Adding shellfish, another protein option or some of your favorite seasonal vegetables makes this a main-course dish.
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