Best 3 To Stir Fry Pea Shoots Recipes

In the realm of culinary delights, pea shoots emerge as a unique and versatile ingredient, offering a symphony of flavors and textures. Their tender leaves and crisp stems carry a delicate sweetness with a hint of vegetal charm, making them a favorite among discerning palates. In this culinary adventure, we will embark on a journey to explore the art of stir-frying pea shoots, unlocking the secrets to creating delectable dishes that burst with freshness and vibrancy. From the classic stir-fried pea shoots with garlic to the innovative pea shoots with tofu and pine nuts, each recipe promises a culinary escapade that will tantalize your taste buds and leave you craving for more. Get ready to embrace the versatility of pea shoots as we delve into a world of flavors, aromas, and culinary artistry.

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PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)

Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) image

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.

Provided by Rita1652

Categories Greens

Time 11m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

PEA-SHOOT AND VEGETABLE STIR-FRY

Pea-Shoot and Vegetable Stir-Fry image

Barely wilted shoots brighten a vegetable stir-fry of snow peas, bok choy, and shiitake mushrooms.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes

Number Of Ingredients 16

Ingredients

1 tablespoon finely grated peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon rice-wine vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 celery stalk, cut into thin half-moons
2 garlic cloves, thinly sliced
8 ounces snow peas, trimmed
6 ounces shiitake mushrooms, stemmed, caps cut into thick strips
2 heads baby bok choy, cut lengthwise into 6 wedges
1 yellow bell pepper, cut into 1/4-inch-thick strips
3 scallions, cut into 2-inch matchsticks
2 ounces pea shoots (1 1/3 cups)
Coarse salt and freshly ground pepper
Sesame seeds, toasted, for garnish
Crushed red-pepper flakes, for garnish (optional)

Steps:

Stir together ginger, soy sauce, vinegar, and sesame oil in a bowl; set aside.
Heat 1 1/2 teaspoons vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking. Add celery and garlic; cook, stirring constantly, until just tender, about 4 minutes. Transfer to a rimmed baking sheet; set aside.
Add 1 1/2 teaspoons vegetable oil to wok. Add snow peas and mushrooms; cook until tender, about 4 minutes. Transfer to the baking sheet; set aside.
Reduce heat to medium-low; add 1 1/2 teaspoons vegetable oil to wok. Add bok choy; cook, turning frequently, until tender, 6 to 8 minutes. Transfer to the baking sheet; set aside.
Raise heat to medium-high. Add remaining 1 1/2 teaspoons vegetable oil to wok. Add bell pepper, and cook until tender, about 2 minutes. Add reserved soy-sauce mixture, and cook until reduced by half, about 2 minutes. Add reserved cooked vegetables to wok, and cook, tossing frequently, until vegetables are heated through, about 3 minutes.
Remove wok from heat; toss in scallions and pea shoots. Season with salt and pepper. Sprinkle with sesame seeds, and with red-pepper flakes, if desired.

TO STIR-FRY PEA SHOOTS

To Stir-Fry Pea Shoots image

Categories Leafy Green Gourmet

Number Of Ingredients 4

Ingredients

1 pound mature pea shoots, rinsed and drained
2 tablespoons vegetable oil
3 garlic cloves, smashed with the flat side of knife
1/4 teaspoon dried hot red pepper flakes

Steps:

Heat vegetable oil in a wok or large heavy skillet over high heat until surface of oil ripples. Add smashed garlic cloves and dried hot red pepper flakes, then stir-fry until garlic is pale golden. Toss in shoots and stir-fry until wilted and tender, 4 to 5 minutes.

Tips:

Choose the freshest pea shoots: Look for pea shoots that are bright green and crisp. Avoid any that are wilted or have yellow or brown spots.
Prepare the pea shoots properly: Rinse the pea shoots thoroughly under cold water. Then, remove the tough ends from the stems.
Use a hot wok or skillet: This will help to quickly cook the pea shoots and prevent them from becoming limp.
Stir-fry the pea shoots in a little bit of oil: This will help to coat the pea shoots and prevent them from sticking to the pan.
Add your favorite seasonings: Garlic, ginger, soy sauce, and oyster sauce are all popular choices for seasoning pea shoots.
Stir-fry the pea shoots for a short period of time: Pea shoots cook quickly, so it's important to not overcook them. Otherwise, they will become limp and lose their flavor.
Serve the pea shoots immediately: Pea shoots are best served hot and fresh.

Conclusion:

Stir-fried pea shoots are a quick, easy, and healthy side dish that can be enjoyed as part of a variety of meals. They are a good source of vitamins, minerals, and antioxidants. Pea shoots can be stir-fried on their own or with other vegetables, such as bell peppers, carrots, or snow peas. They can also be added to soups, salads, and omelets.