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.
n the ice water bath for 5 minutes, then peel, and
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.
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.
ver high heat and cook for 8-10 mins, until tender
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
add shrimp. Reserve remaining dressing for the salad. Refrigerate shrimp until
hicken stock. Add spinach and pea shoots.
Heat oil in a
eat. Saute onions and garlic for 1 min, or until soft
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.
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.
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.
easuring cup; cover. Let stand for 30 mins.
Heat oiled
For the spiced pumpkin seeds:
aper-lined tray; cover. Refrigerate for 30 mins.
Meanwhile, trim
s just cooked through.
For the salad, blanch fava beans
ixture, cucumber, shallots, cilantro and pea shoots. Fold in the short sides