Best 3 Pea Shoots Sauteed With Garlic And Ginger Recipes
Pea shoots, the young and tender shoots of pea plants, are a delightful springtime vegetable prized for their vibrant green color, crisp texture, and delicate, sweet flavor. Often used as a garnish, pea shoots can also be enjoyed as a main ingredient in various dishes. This article presents a collection of appetizing pea shoot recipes that showcase their unique flavor and versatility.
From a simple yet flavorful stir-fry with garlic and ginger to a refreshing salad with a zesty dressing, these recipes offer a range of options to suit different tastes and preferences. For those seeking a more substantial meal, there's a recipe for pea shoot tempura, where the tender shoots are coated in a light batter and fried until golden brown. And for a satisfying side dish, try the sautéed pea shoots with almonds, where the shoots are tossed with crunchy almonds and a tangy sauce.
Whether you're a seasoned cook or a beginner in the kitchen, these pea shoot recipes are easy to follow and yield delicious results. So gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the delightful flavors of pea shoots.
PEA SALAD WITH BASIL AND PEA SHOOTS
Peas embody spring to me, and there are so many shapes and sizes to choose from. Sugar snaps have a sweet and grassy flavor; snow peas have a wonderful crunch. I also love frozen peas. Defrosted and used as is, they add a starchy comfort that takes me to childhood. Small, simple touches make this salad come out better: adding a pinch of sugar to the peas enhances their sweetness, blanching and cooling them in an ice bath assures they are crisp and cold, and thoroughly drying them off before coating them in the vinaigrette prevents the flavors from diluting. When the peas are coated with the "bite" from the mustard and the saltiness of the capers, they come to life.
Provided by Alex Guarnaschelli
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the vinaigrette: In a medium bowl, whisk together the Dijon mustard, red wine vinegar, lemon zest and juice. Add the capers, caper brine and a pinch of salt and pepper, to taste. Slowly whisk in the olive oil. Taste and reseason, only if needed. Set aside.
- Prepare an ice bath. Fill a large bowl halfway with ice cubes and add some cold water. Put a colander squarely inside the ice bath. The colander will keep you from having to pick the peas out from amongst the ice cubes in the ice bath.
- Blanch the peas: Bring a medium pot of water to a boil over medium heat. Add salt until the water tastes like seawater. Add the snow peas and cook until crisp-tender, about 1 minute. Remove the peas from the water with a strainer and transfer them to the colander inside the ice bath. Bring the water back up to a boil. Add the sugar snap peas and cook until crisp-tender, about 1 minute. Use the strainer to remove the peas and plunge them into the colander inside the ice bath. Allow them to sit in the ice water to assure they have cooled thoroughly. Discard the blanching water.
- Finish: Remove the peas from the ice bath and spread them out onto the kitchen towel over flat surface. Use another kitchen towel to gently pat them dry. Transfer the towel to a plate and put the peas into the refrigerator to chill until you are ready to serve.
- Assemble: Toss the sugar snap peas, snow peas and defrosted peas with a sprinkle of sugar, the vinaigrette and some salt and pepper. Mix in the pea shoots and basil leaves and pea shoots. Drizzle with olive oil and taste for seasoning. Transfer the salad to a platter and serve immediately.
SUGAR SNAP PEAS WITH GINGER AND GARLIC
Categories Wok Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Pea Spring Healthy Vegan Shallot Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginger, and garlic, stirring, 1 minute.
- Add peas and sauté, stirring, 2 minutes. Add water and simmer, stirring occasionally, until peas are crisp-tender, about 2 minutes. Season with salt and pepper.
PEA SHOOTS WITH GARLIC
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.
- Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.
- Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.
- Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.
Tips:
- Choose fresh pea shoots. Look for pea shoots that are bright green and have no signs of wilting or yellowing.
- Wash the pea shoots thoroughly. Rinse them under cold water to remove any dirt or debris.
- Prepare the pea shoots. Remove the tough ends of the pea shoots and cut them into 2-3 inch pieces.
- Use a hot wok or skillet. This will help to sear the pea shoots and prevent them from becoming limp.
- Add the pea shoots to the wok or skillet. Stir-fry them for 1-2 minutes, or until they are just wilted.
- Add the garlic and ginger. Stir-fry for another 30 seconds, or until the garlic and ginger are fragrant.
- Season the pea shoots. Add soy sauce, rice vinegar, and sesame oil to taste.
- Serve the pea shoots immediately. They can be served as a side dish or as a main course.
Conclusion:
Pea shoots are a delicious and healthy vegetable that can be prepared in a variety of ways. Sautéed with garlic and ginger is a quick and easy way to enjoy them. This dish is perfect for a weeknight meal or as a side dish for a special occasion.
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