Sichuan Pea Shoots Recipes

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SICHUAN PEA SHOOTS



Sichuan Pea Shoots image

This aromatic side dish would be welcome alongside almost anything off the grill. For an even more authentic taste, add 1/2 teaspoon Sichuan peppercorns. To turn this dish into a main course, stir-fry 1/2 pound medium peeled and deveined shrimp for 3 minutes before adding the pea shoots - serve it over cooked brown rice.

Provided by ElizabethKnicely

Categories     Vegetable

Time 15m

Yield 4 1 cup servings, 4 serving(s)

Number Of Ingredients 6

cooking spray
3 medium garlic cloves, slivered
1/4 teaspoon red pepper flakes
1 lb pea shoots, cut into fairly large bunches, then rinsed but not dried
2 teaspoons reduced sodium soy sauce
1 teaspoon rice vinegar

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.

Nutrition Facts : Calories 5.1, Sodium 88.7, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.3

PEA SHOOTS SAUTEED WITH GARLIC AND GINGER



Pea Shoots Sauteed with Garlic and Ginger image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 7

1 tablespoon olive oil
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
2 pounds pea shoots, rinsed, dried, and cut into 2inch lengths
2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons sesame seeds, lightly toasted

Steps:

  • In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

PEA SHOOTS WITH SHRIMP, BACON, AND CHIVES



Pea Shoots With Shrimp, Bacon, and Chives image

Pea shoots are the tender, young first growth, usually of snow peas. They are more likely to be found in early spring at your farmers market.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

kosher salt
1/2 lb large shrimp, shell on
6 slices bacon, roughly chopped
2 shallots, finely chopped
1/3 cup malt vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
fresh ground black pepper
8 ounces pea shoots
1/2 cup fresh chives, chopped
2 tablespoons fresh tarragon, chopped

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.

Nutrition Facts : Calories 123.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 79.8, Sodium 467.6, Carbohydrate 6.1, Fiber 0.5, Sugar 2.3, Protein 10.3

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



Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) image

Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

Provided by Rita1652

Categories     Greens

Time 11m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

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.

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