We’ve been getting pea shoots in our CSA this week. You can easily enjoy these bright and nutritious greens raw as a fresh salad or tossed through a quick pasta dish. They carry the fresh flavor of peas without all that tedious shelling. I enjoy the flavor of stir-fried greens, so whenever a new one shows up in our CSA, I take it for a spin in my wok.
This is a great 15-minute recipe for a quick snack or light dinner. I’m not ashamed to admit I made this for breakfast this week.
Stir-Fried Pea Shoots with Ginger and Crispy Garlic
8 ounces pea shoots
2 cloves garlic, sliced thin
2 TBS sesame seeds
1 TBS safflower or other high-heat oil
1 TBS rice wine vinegar
1/2 TBS soy sauce
1 tsp fresh grated ginger
1 tsp sesame oil (optional)
- This recipe goes quickly! Prepare your sauce first by combining soy sauce, vinegar,sesame oil (if using), and grated ginger in a small bowl.
- Heat a dry wok (or other heavy-bottomed, NOT nonstick pan) over medium heat and add sesame seeds. Toss regularly until toasted (about 1-2 minutes). Remove sesame seeds from pan and set aside.
- Add safflower oil to hot pan and add sliced garlic, stirring and flipping garlic constantly until browned (but not burned). Decrease heat to medium low if the garlic is cooking too quickly. Remove garlic from oil and set aside.
- Add pea shoots to hot pan and saute, stirring and flipping the shoots in the pan so they wilt evenly, 2-3 minutes.
- Remove shoots from the pan when the leaves are softened and tender. Reduce remaining liquid in the pan for a minute longer. Pour reduced liquid over shoots, top with crispy garlic and toasted sesame seeds. Serve immediately.