Pea shoots are the tender young leaves and tendrils of pea plant vines (they are not the same as pea sprouts). They can be found in Asian supermarkets. Since they are fragile, they can only be stored for at most one or two days in an open plastic bag in the refrigerator. They can be eaten raw or lightly cooked (e.g. in salads, as a topping for soups, or quickly stir fried). More information about pea shoots can be found at http://vegetables.wsu.edu/peashootbroc.pdf
Stir Fried Garlic Pea Shoots
- lots of minced garlic (e.g. 3 large cloves)
- several handfuls of pea shoots
- pinch of salt
- olive oil
Rinse pea shoots in cold water and drain. Heat oil in wok or skillet on high. Add minced garlic and saute until fragrant. Do not let the garlic brown, because it will become bitter. Add a pinch of salt. The pea shoots have enough water in them to lightly steam while cooking, so no additional water needs to be added. Add pea shoots to pan and quickly toss, until just wilted (about 30 seconds). Immediately remove from pan and serve while piping hot.