Pea Shoots With Shrimp Bacon And Chives Recipes

PEA SHOOTS WITH SHRIMP, BACON, AND CHIVES

Steps:

• Bring 2 quarts of salted water to a boil; prepare and ice water bath.
• Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
• Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
• Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
• Add pea shoots, season with salt and pepper, and toss to combine.
• To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.

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

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.

PEAS AND PEA TENDRILS WITH LEMON DRESSING.

Steps:

• Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
• Bring large pot of salted water to boil.
• Add fresh or frozen peas and cook 3 minutes.
• Add pea tendrils; cook 2 minute. Drain well.
• Return vegetables to pot; add oil-lemon dressing and toss to coat.
• Season with salt and pepper.

SICHUAN PEA SHOOTS

Steps:

• 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.

LEMON GARLIC SAUTEED PEA TENDRILS

Steps:

• Gently clean pea tendrils by wiping them with a slightly damp paper towel.
• Cut off the woody end of the pea tendrils, about one inch of the thick end.
• Heat oil in frying pan over medium high heat.
• Add pea tendrils, garlic, lemon juice, and salt
• Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
• Remove from pan immediately to avoid overcooking.

PEA SHOOT AND SPINACH SALAD WITH BACON AND SHIITAKES

Steps:

• Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
• Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
• Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
• Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.