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Pea shoots-now what?

littleneck May 28, 2008 12:43 PM

I could not pass up a lovely bag of pea shoots at the farmer's market today, but I have no plan for them. Does anyone have any ideas?

  1. s
    soupkitten May 28, 2008 12:55 PM

    i just bling the heck out of fresh green salads with them, if i've an audience, or snack on them raw if i don't. they're just fun to eat and look at, i can't wait to get fresh ones here!!! (late spring in msp)

    1. Miss Needle May 28, 2008 01:01 PM

      You can also stir-fry them very briefly with a bit of ginger and salt. Whatever you do, I would keep it delicate.

      2 Replies
      1. re: Miss Needle
        Joebob May 28, 2008 04:59 PM

        May I suggest finely-diced garlic too or instead of the ginger, which can overpower the delicacy.

        1. re: Joebob
          Miss Needle May 29, 2008 10:44 AM

          I've done with garlic as well. It's pretty good. With the ginger, I first saute a couple of big slices of ginger in the oil as opposed to minced ginger. It flavors the oil slightly and makes the entire dish very delicate. But pea shoots are so delicious to whatever one does to them should come out good.

      2. MMRuth May 28, 2008 01:38 PM

        Suzanne Goin has a recipe for carbonara that uses them, along with peas. Delicious, though unorthodox.

        1. HSBSteveM May 28, 2008 02:37 PM

          I'm sure plenty of ideas will be posted here, but I want to focus on the prep of the shoots. If you have never tried these, take a small bundle and nibble on them starting from the top. What you will discover is that the base of them is so tough and sinewy, you will have to spit out the strands (unless you really need some fiber). So I only use the top half and discard the bottom. From trial and error, I have learned that the ideal place to cut them is right at the point where tiny new leaves have sprouted. In short, get to know these shoots a little before diving into the recipes.

          1. sarah galvin May 28, 2008 03:51 PM

            I have a recipe for fois gras with pea shoots and rhubarb confit.

            1. The Dairy Queen May 28, 2008 03:55 PM

              You can make pesto with pea shoots!

              P.S. I'm with soupkitten--I can't wait for my pea shoots! I'm thinking that's going to be in about 2-3 weeks?


              1. t
                tatyr May 29, 2008 06:14 AM

                They're delicious in a salad with other spring vegetables, like asparagus and fava beans, with a sherry vinegar and walnut oil dressing. FYI, they're extremely easy to grow, and you can probably try them in a bright window. I spent $1.25 on seeds and have grown enough so far for 4 huge salads, and am waiting for the second crop to grow in from the cut seedlings (which will be slightly tough) for stir-fries.

                1. n
                  Nettie May 29, 2008 11:33 AM

                  They're fabulous stirred in near the end of making a risotto, maybe with just a little ham.

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