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.
salt and pepper.
Add pea shoots, season with salt and pepper
o 10 minutes more. Add pea shoots and cook until wilted, 2
Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
Spray a large wok or skillet with cooking spray; set over high heat.
Add garlic and red pepper flakes; stir-fry for 30 seconds, just until garlic begins to brown around its edges.
Add pea shoots; stir-fry until they begin to wilt, about 3 minutes.
Pour in soy sauce and vinegar; toss as mixture comes to a bubble. Serve at once.
In a large bowl, whisk together lemon juice, honey, oil and mint. Season. Add peas, sliced radishes, feta and dill and toss to combine. Arrange pea shoots on a serving platter and spoon pea salad over top. Garnish with radishes.
inutes.
Meanwhile, toss together pea shoots, green onions, and mint. Season
ntil cool. Toss with potatoes, pea shoots, avocado and green onion. Set
hicken stock. Add spinach and pea shoots.
Heat oil in a
est.
Combine bok choy, pea shoots, carrots, cucumbers, mint, cilantro, peanuts
eeds, spicy spot prawn mayo (recipe #387362 posted separately) and one
Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.
arge serving plate. Top with pea shoots and drizzle with sesame oil.
Heat a large nonstick frying pan over medium heat. Brown ground beef for 4-5 mins, stirring to break up any lumps. Add garlic and onion and cook for 4-5 mins. Add cumin and paprika and cook for 1 min. Add red kidney beans and canned tomatoes. Bring to a boil, reduce heat and simmer for 10 mins, until thickened.
Meanwhile, for the salsa, combine diced tomato, cucumber and pea shoots. Toss with olive oil and lemon juice. Season to taste.
Distribute chili con carne and salsa between tortillas then roll up to enclose filling. Serve.
peel beets.
Combine snow pea shoots, mesclun, cucumber, snow peas and
Transfer to a bowl with pea shoots. Toss with combined oil and
Heat oil in a wok over medium heat. Stir-fry garlic for 30 seconds. Add water chestnuts and baby corn. Stir-fry for 1 min. Add ginger, bok choy and stock. Cook for 2 mins. Add cornstarch slurry and soy sauce. Add pea shoots and toss to combine.
Serve with steamed rice.
Combine honey and fish sauce in a small bowl.
Heat oil in a wok or large skillet on medium-high heat. Add green onions, lemongrass, ginger and garlic and stir-fry for 1 min.
Add shrimp and squid. Toss to combine. Cook on high heat for 3-5 mins, until shrimp change color and squid is cooked through. Add honey mixture and snow peas and stir-fry for 1 min, or until snow peas are tender.
Sprinkle with pea shoots and serve with steamed rice and lemon wedges.
ixture, cucumber, shallots, cilantro and pea shoots. Fold in the short sides
Place the salmon and teriyaki marinade in a shallow dish; turn to coat. Cover and refrigerate for 30 mins.
Preheat the broiler to high. Place the salmon on a foil-lined baking pan, discarding the remaining marinade. Broil for 5-6 mins, turning once, until lightly browned.
For the salad, whisk mayonnaise, lemon juice, soy sauce, sesame oil and wasabi paste in a small bowl. Place the edamame, avocado, green onion and pea shoots in a large bowl. Add the dressing and toss gently to combine. Serve the salmon with salad and lemon wedges.