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Pea shoots-now what?

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?

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  1. 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. 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

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

        1. re: Joebob

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

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